Red, White, and Blueberry Pie

Happy FourthWorking with beach nesting shorebirds typically means a deep hatred for the “4th of July.” Combining the stress and anxiety of what could happen to the birds with knowing what has happened in the past, topped with crazy traffic and the inability to get to places to even do your job, there’s not really much to like about the holiday. We often hope for rain.  Lots and lots of rain.

This year, however, I decided to take the day off.  Crazy idea, right?  I packed up the stress and took myself home to the hills of central New York to relax like everyone else.  I suddenly realized why the rest of the people in this country love this holiday.  It’s kind of like Thanksgiving in the summer.  You get to spend time with the people you love, eating delicious food and laughing up a storm.  On top of that, there are FIREWORKS! (Miss you, Grammy.)

In an attempt to be as ‘merican as possible on the Fourth of July, I baked up a Red, White and Blueberry Pie.  Cheers!

3 pints fresh blueberries
1 cup raw sugar
1/4 teaspoon garam masala
1/8 teaspoon cardamom
1 teaspoon lemon zest
1 tablespoon lemon juice
3 tablespoons tapioca
1 recipe perfect pie crust
2 tablespoons unsalted butter

1) Preheat the oven to 450F.
2) Gently toss the blueberries with the sugar, tapioca, and spices. Stir in the lemon juice and lemon zest.  Pile the mixture into the rolled-out pie crust (in a pie plate), making the mound a little higher in the center. Dot with butter. Cover with the top crust (I used a lattice-style).
3) Place the pie on a baking sheet, and place in the oven. Bake for 10 minutes at 450F. Reduce the heat to 350F and bake another 35 to 45 minutes, or until the pie is golden brown. Do not underbake!
4) Cool on a rack before serving.