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Sunday, March 1, 2009

Why So Blue-berry Pie

Why So Blue-berry Pie | www.girlichef.comIt's official...I'm Eating My Words!

I came across a great blog a while ago called Tangled Noodle. On Tangled Noodle's blog I found a fun, catchy, intriguing call to all foodies (okay, all people in general, actually) to join in a really fun idea. Along with Savor the Thyme, Tangled Noodle came up with a fun contest...."if what we eat reveals who we are..." in which they challenged us to play with our food and come up with fun ways to Eat Our Words! This is going on until March check out their blogs and join in the fun!

When I actually tried to visualize my own creation, I drew a complete blank. I kept thinking...come on, this is such a cool involves food and brain-power and Heather, you are fueled by food AND brain-power. Pep talk didn't get me very far. What finally struck me was my daughter's request for Blueberry Pie. I just took it and ran with's my entry!

Why So Blue-berry Pie |

Why So Blue-berry Pie |
Put first 5 ingredients in a bowl. Stir. Let sit 15 minutes to mingle and release blueberry juices.

Why So Blue-berry Pie |
After 15 minutes, pour into 9" lined pie pan.

Why So Blue-berry Pie |
Dot with butter.

Why So Blue-berry Pie |
Gently lay top crust over filled pie.

Why So Blue-berry Pie |
Cut some holes to vent (or use the holes poked by your fingers while crimping me). Brush with heavy cream and sprinkle with turbinado sugar.

Why So Blue-berry Pie |
This part is obviously not required...but I thought I'd show you what I did know...for that Eating Your Words contest I told you about earlier. Bake. Cool. (Enter contest)

Why So Blue-berry Pie |

mmmmmmmm... Why So Blue-berry Pie a la Mode! Guess what...not so blue anymore. Plus, my daughter was happy to get her blueberry pie.
Why So Blue-berry Pie |

Why So Blue-berry Pie
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by Heather Schmitt-Gonzalez
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Keywords: bake dessert blueberries July 4th pie American summer

Ingredients (1 (9-inch) Pie)
  • 4-1/2 cups fresh blueberries (or frozen and thawed)
  • 5 tablespoons quick-cooking tapioca
  • 3/4 cup turbinado sugar + extra for top
  • finely grated zest of 1 lemon
  • few grates of nutmeg
  • 1 tablespoon butter
  • 2 (9-inch) pie crusts
  • 1/4 cup heavy cream
Preheat oven to 400° F. Mix blueberries, tapioca, sugar, lemon zest & nutmeg in medium bowl. Let sit 15 minutes to start releasing those lovely juices.

Line a 9" pie plate with unbaked pie crust. Pour filling into crust. Cover with top crust. Crimp edges to seal. Cut slits to vent (or cut a lattice top or use a cute cutter to make designs in top crust before laying over pie). Brush top crust with heavy cream and sprinkle with extra turbinado sugar.

Put pie in oven with a foil-lined sheet pan on shelf underneath pie to catch drips. Bake for 45-50 minutes. Check towards end of baking time to make sure edges of crust are not getting too dark. Cover with pie crust cover or bunched up foil if needed for remaining time. When done, crust should be nicely browned and filling should be bubbly. Cool & Serve.