Blueberry Birthday Pie

Summer birthdays can have their disadvantages for children.  There is no party at school for one thing.  And we had to schedule Chloe's birthday party 6 weeks from the actual date in order to be sure that all the key players would be in town.

But they have their advantages, too.  There is nothing better than a pool-side birthday party.  And this cook loves that summer birthdays fall in the middle of the best fruit season of the year.  Pie is high on my list of favorites so I was thrilled when Chloe asked for a blueberry pie for her on-the-actual-day-family-birthday-party.  (I don't know how you manage it, but around here each child ends up having at least two birthday parties, one for family and one for friends.)

Since blueberries are so good this time of year, the additions to the filling are minimal so that the taste of the blueberries can shine through.  The touch of lemon zest and a bit of nutmeg are just enough to add some complexity to the flavor.  Since blueberries are ready to go as they are and need no peeling or slicing, this is a very quick pie to make.

By the way, this pie freezes beautifully.  Last summer I made a few for the freezer, and it was such a treat to pull one out and eat it in the middle of winter.  To bake it, just take it directly from the freezer and bake it the same way.  It may take a bit longer to cook, so factor in an extra 15 to 30 minutes. 

Fortunately, we had a big crowd for Chloe's family birthday party, and I made two pies.  Now I have some left to comfort me as I adjust to the idea that our youngest -- and really, she was a baby just a few moments ago -- is 5 years old. 

 
Blueberry Birthday Pie

If the berries are sweet, you will need the minimal amount of sugar.  With deliciously ripe berries, 3/4 of a cup of sugar was perfect.  This recipe also works well with frozen berries if you don't have good fresh ones available.

Serves 8-10
30 minutes preparation time (including making the dough)
45-55 minutes baking time, plus 2 to 3 hours cooling time

For the filling
6 1/2 cups blueberries, rinsed
3/4 to 1 cup granulated sugar, plus 1 tablespoon for sprinkling
3 tablespoons quick-cooking tapioca
1 teaspoon lemon zest
pinch of nutmeg

Basic pie crust

Preheat oven to 425 degrees.

Mix the filling ingredients together.  Roll out the larger piece of pie crust until it is a bit larger than your pie plate and carefully transfer it into the pie plate (see the basic pie crust recipe for tips).  Spoon in the filling.  Roll out the smaller piece of crust so that it is large enough to cover the pie and drape it over the top of the blueberries.  Trim any overhanging pie crust with scissors and pinch the edges together.  Cut 3 to 5 vents in the top of the pie crust.  Sprinkle the remaining tablespoon of sugar over the top of the pie.

Bake the pie on the lower rack of the oven for 15 minutes.  Turn the oven temperature to 375 degrees and bake until the blueberries are bubbling and the crust is pale golden brown, 30 to 40 minutes.

To allow the filling to set, let the pie cool before you cut it, ideally 2 to 3 hours.

Print Recipe

Comments

[Sharon Hammond]

I love your blog "Hide the Cheese". You make life in the kitchen exciting, innovative, wholesome, fresh, green, inviting, delicious and pretty. I could go on and on with a list of wonderful adjectives. I hope you know how much I enjoy reading "Hide the Cheese" --Sharon Hammond

[Margy]

Sharon,

Thank you so much for your kind, kind words. I can't describe how much it warms my heart to know that you are out there reading and enjoying this site.

Happy summer!
Margy

[Chronicles of Momnia]

aaaaw...this was so sweet...and, it made me green 'cause i missed it! t & m came home RAVING. can't wait to try it out...

[condos in hyde park]

happy birth day to you so
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