Gosh I seem to be blogging about food a lot! Otherwise, though, all I’d be writing about is how annoying essays are, and all the little details that have to get taken care of in order to, you know, graduate and all.

I took a break from essay writing yesterday to take advantage of well-priced blueberries at our local produce store. Mum sent me her tried-and-true blueberry pie recipe. It wasn’t as good as her pie, but that’s because mum gets to use freshly picked wild blueberries from around Revelstoke. They’re a lot tangier and tastier, though I will say that our pie worked out darn well anyhow.

Read more for the recipe…

The Morris’ Blueberry Pie

First, make the pie crust by following these instructions:

Filling ingredients:

• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 1/2 cup instant tapioca + 1 tbsp
• 1 tbsp lemon juice

After refrigeration, roll out dough into a 9″ pie plate. Prick with fork. Fill with blueberry mixture, roll out other half of dough and cover the pie. Be careful not to overfill the pie, as blueberries tend to bubble over and get messy. Cut into the top of the pie to make 3-4 holes for the moisture to escape. Bake for 15 minutes at 450 F, then turn down to 350 F and bake for another 30 minutes, until crust turns a golden colour. Let cool for a minimum of two hours, in order to let the tapioca set.

Serve with vanilla ice cream and a glass of milk, and enjoy!