Recently my friend who is an accomplished baker and even better and wickedly funny writer said “I have an idea for a baking blog. Which is recipes without lame chit chat and asinine anecdotes.” This Sky High Blueberry Pie recipe post is in honor of her.
This year besides cherries we also had blueberries in our front yard.
I wanted to make a blueberry pie as good as the ones we’ve had over the years in Maine, but with a less runny consistency so that when you fork in, your pie slice doesn’t disintegrate across the plate into a pool of berry juice.The blueberries are cooked briefly, then thickened with a scant amount of tapioca starch and standard custard. The best results are achieved by letting the pie rest in the refrigerator for 24 hours. That way when you go to slice into the sky high pie it will be sufficiently firmed up.For a sky high pie you’ll need a ton of blueberries, as well as a a double recipe of your normal double pie dough recipe. Although it’s double tall, the slices still stand up proudly.
A foolproof recipe for a double-tall blueberry pie
7 pints blueberries
1.5 oz tapioca starch
1 Tbsp lemon juice
1 Tbsp grated lemon rind (1/2 for filling, 1/2 for top crust)
6 Tbsp sugar
1/2 cup whole milk
1/2 cup heavy cream
1 egg yolk
1 Tbsp sugar
1 Tbsp condensed milk
Cook down blueberries with lemon juice and sugar over medium high heat for about 5 minutes, then lower heat to low and simmer for 15 minutes.
Add tapioca starch and stir. Let sit on stove for 10 minutes.
Make custard by scalding milk and cream. Add a tablespoon of scalded mixture to egg and yolk, add sugar and whisk. Add egg mixture to milk and cream mixture and whisk vigorously for a minute. Add condensed milk and let cool. When blueberries and custard have cooled, after about 30 minutes, combine.
Pour mixture into pie shell, top with top crust, and place pie in freezer for 20 minutes.
Bake at 425 for 20 minutes, then lower heat to 355 degrees and bake for 40 to 50 minutes. Grate lemon zest over top of pie and allow to cool. Once cool to the touch, place pie in refrigerator for 24 hours, then slice and enjoy!
This recipe is for use in a 12 inch, 2.5 inch deep pie pan.