My maternal grandfather was a short stout man of Irish ancestry who loved to eat, and my grandmother loved to cook. One day when my brothers and I were having dinner with my grandparents, my grandmother served us blueberry pie she had just baked. She brought a plate for my grandfather which must have had nearly a quarter of the pie with a mound of vanilla ice cream piled on top. After she had put the plate of pie in front of my grandfather and turned to walk back to the kitchen, he smiled and winked at us, and said, “Mary, is this all the pie I am going to get?” My grandmother turned, and in mock indignation, looked at him and said, “Well! Jim!” My grandfather and we boys all burst into laughter at this scene and then dug into our pie.
1 Bottom and Top Crust for a standard 9” pie pan
4 cups fresh blueberries
1/4 cup honey
1 tablespoon lemon juice
1/8 teaspoon salt
3 tablespoons whole wheat or tapioca flour
1/2 cup turbinado sugar
- Stem and wash the blueberries and place them in a bowl.
- Mix the honey, lemon juice, and salt in a separate bowl and add this mixture to the berries, mixing gently.
- Sprinkle the flour and turbinado sugar onto the berries and mix gently.
- Put the filling in an unbaked pie shell. Add the top crust and trim the loose edges. Fold the 1/2” of extra crust from the bottom crust either under itself or over on top of the edge of the top crust. Create a decorative edge to the crust by pressing in the tines of a fork or by using your fingers to create a fluted edge. Cut 5 or 6 slits into the top crust.
- Place the pie in a pre-heated oven and bake at 425oF for 40 minutes. Remove the pie from the oven and place on a rack to cool. Serves 10.