Maple Sugar Blueberry Pie
August in Vermont means blueberry season! What better to do with blueberries than toss them with maple sugar and nestle them into a buttery crust? Baked until bubbly and topped with vanilla ice cream, you can enjoy one of life’s most delicious desserts. The blueberry filling recipe comes from my mother in law, Nancy Menard, who makes the most unbelievably delicious pies! The tapioca acts as a perfect thickening agent.
Begin by preheating the oven to 400 degrees. You’ll need a 9 inch pie pan.
For the blueberry filling:
1 tablespoon Minute Tapioca
1/4 c flour
6 cups blueberries
Mix the dry ingredients and then add the blueberries. Squish about a third of them with your spoon or fork. Let them sit while you prepare the crust.
For an all butter crust:
2 1/2 cups all purpose flour.
2 teaspoons Couching Lion Maple Sugar
1 teaspoon salt
1 cup chilled, unsalted butter
1/2 cup ice water
Mix together the dry ingredients in a bowl or food processor. Add chilled butter and pulse the food processor or cut with a pastry cutter until butter resembles small peas. Drizzle in 2 tablespoons at a time of ice water. Pulse or stir the mixture after each addition. Continue adding ice water until a ball begins to form. Divide ball in two and store one half in the refrigerator.
Roll out the other half on a floured surface until it is slightly larger than the pie pan. Place in pan and add the blueberry mixture. Using the second half of pie crust, roll out the top on a floured surface. Either roll the top into a circle or experiment with slicing strips of pie dough to create a lattice. Press the edges firmly all around the pie.
Sprinkle a little extra Couching Lion Maple Sugar on top and place in the preheated oven. Place a cookie sheet on the rack below to catch drips. Bake at 400 degrees for 10 minutes and then reduce to 375 degrees. Bake for another 30-35 minutes until the crust is nicely brown and the filling is bubbly. Remove from oven and let sit for 30 minutes to cool. Serve with vanilla ice cream.