Blueberry Pie (2015 Bucket List- #1)

Yesterday, when my mom and my brothers were at AWANA (a Bible club at our church), and dad was at work, I decided that I would tackle one of the items on my 2015 bucket list.

I got the Idea to bake a pie from Elizabeth Enright’s Gone Away Lake. In the book, all Foster wants for lunch is pie. I decided that I wanted to bake a pie. (Of course, now that I’m typing this up, I realize that baking a pie might have been a better idea for March, for Pi day….but oh well).

For the pie crust, I used this recipe:

Pie Crust

  • 8 oz. (1 cup) cream cheese at room temperature
  • 8 oz (1 cup) butter at room temperature
  • 2 cups flour
  • 1/2 teaspoon salt

Mix all ingredients together. Refrigerate 2-24 hours before rolling out the dough. Keep edges covered with foil while baking, except for the last 10 minutes.

For the filling, I used this recipe:

Wild Berry Pie Filling

  • 2 cups mashed berries (I used frozen blueberries)
  • 3/4 cup honey (you may not want to use this much- it’s really sweet, especially with blueberries. If you’re doing other, more sour berries, then yeah, this amount is good)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 T fresh lemon juice
  • 2 T cornstarch
  • 2 T tapioca flour
  • 2 T arrowroot flour
  • 4 T cold water
  • 2 T water

Slowly hear mashed berries with 2 tablespoons of water. Stir to avoid sticking. When the mixture is boiling, add honey, spices, and lemon juice. In a separate cup, mix 4 tablespoons of cold water with cornstarch, tapioca, and arrowroot powder to form an even milky solution with no lumps. Add this milky solution to slowly boiling berry mixture while stirring evenly. Remove from heat and pour into baked pie crust. Add fresh sliced or whole berries on top of pie filling. Cool pie and serve with natural whipped cream. Cover and store in refrigerator.

The “cool pie” part is very important- I was too impatient and cut it before it was cool enough. The crust was too soft and gave way. Other edits to the recipe- we didn’t have any tapioca flour or arrowroot flour, so I used 4 total tablespoons of cornstarch (in place of the cornstarch, tapioca flour, and arrowroot flour). I used whole wheat flour in the pie crust, to make it healthier.


3 thoughts on “Blueberry Pie (2015 Bucket List- #1)

  1. Careful on the whole wheat flour substitution; it’s considerably denser and not always a good idea to put in for AP flour. However, since the pie crust wasn’t leavened in the case, it was probably okay.

    No reports on how this recipe went, or pictures? 😦 lol but I made blueberry 2pi for 3/14 last year, perhaps I will do it again this year.


    • Added pictures. 🙂
      I’ve never actually hearing anyone making blueberry pie…only until after I started that I realized we didn’t have frozen mixed berries. 😛

      About the WW flour thing- the ‘health specialist’ also known as my mom, “requires” that every recipe that we use that uses flour be at least 1/2 WW (except, ofc, when she cooks) 😛 WW flour, according to my experiences, works pretty well 3/4-to-1 with MP flour, if not 1 to 1. I also couldn’t find the MP flour (which apparently, she used up already baking bread).

      The pie turned out interesting. It was good (except for the way too sweet part). 😀 I personally think that there should be some sugar in the crust though…other than that, I think it was a nice pie. 😀


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