Recipe: Blueberry Black Pepper Pie

Double Pie crust

2 sticks unsalted butter

1 2/3 cups flour

1 tbs sugar

1 tsp Salt

1/2 cup ice cold water

Filling

20 ounces cultivated blueberries

10 ounces wild blue berries

1 cup Sugar

3 tbs tapioca ground fine

1 tsp lemon zest

1/4 tsp fresh ground black pepper

In a large bowl add berries (frozen berries are fine, there is no need to thaw frozen berries). Add sugar, tapioca powder, lemon zest and pepper. Stir to combine. Pour into uncooked pie crust. Cover with top pie crust. Crimp edge and brush top with egg wash. Bake in 425 degree oven for 35-45 minutes, until crust is puffed and golden, and berries are bubbling.

Cool for 2 hours at room temperature before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s