Each year we buy 150+ pounds of blueberries from the Mossy Rock area in Western Washington, bring them home and quickly get them into 1 gallon Ziplock bags and freeze them. When I need blueberries for a recipe I just shake out what I need and zip it back up and put the remainder back in the freezer. We use them for blueberry pies, muffins and other goodies. I want to try to make blueberry syrup this year.
Here is my most used recipe:
Hubby Approved Blueberry Pie
I have been baking blueberry pie for several years now, using various recipes. Sometimes I hit it right on the taste approval mark and sometimes I am off. I recently made one that tasted great but leaked all over the foil that was under the pie tin while baking. To make this story a little shorter I will just cut to the recipe. Please keep in mind that the following recipe which I have developed is a way that works for me. Hopefully, it will work for you.
Please read through entire recipe before starting.
Set premade pie dough rolls out to warm on counter at least a half hour. Mine were room temperature but not warm.
Blueberries: thaw and drain (if you have to rebag and refrigerate overnight due to time, strain your blueberries again) Save the juice for blueberry syrup to pour over ice cream, pancakes, yogurt, etc.
Ingredients
6 Cups of blueberries, thawed and drained
1 Tablespoon of bottled lemon juice
¾ Cup of instant tapioca
1 Cup of Splenda, there is room to play with this amount ~ Hubby like it a wee bit sweet
½ Cup of sugar, granulated, adjust to your sweetness liking
2 Tablespoons of butter, soft or melted
Optional: 2 tsp. to 1 T. of cinnamon and a dash of nutmeg
Bake 450-20-25 min. 350-35-45
Mix all ingredients in a large bowl, except butter, and toss until well mixed. Let this mixture set for up to 30 minutes. Unroll your pie dough and lay out in the bottom of a 8” or 9” pie tin. Pour blueberry mixture in and spread out. Pour melted butter evenly around the blueberries or put small amounts of soft butter evenly around the top of the blueberries. Unroll and lay out the second pie crust over the top of the blueberries. Seal the edges of the pie and crimp with your fingers.
I lay a sheet of aluminum foil on top of my cookie sheet because I don’t like cleaning baked on pie drippings of my cookie sheet or the bottom of my oven. Place the pie on top of the foil/cookie sheet and put it in a preheated 450 degree oven for 20-25 minutes.
THEN, turn your oven down to 350 degrees and bake for 30-45 minutes or until done. The times are approximate, you be the judge. I usually look for it to be bubbling and look for it not to be too runny before I will take it out of the oven. The foil and cookie sheet may make it take longer than expected to reach this stage of doneness. Let it sit for an hour before slicing… unless you just can’t stand it. Cooling gives it a chance to set up a bit. However, usually Hubby doesn’t want to wait that long.