Things needed

Pie Filling

• 2 pints fresh blueberries
• 1 navel orange
• 1/2 tsp vanilla (more as desired – this is optional)
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 3 tbsp tapioca flour (substitute: 1 1/2 tbsp cornstarch)
• 1/4 tsp cinnamon (more depending on flavor preferences)
• 1/8 tsp nutmeg (more will make this spicier – again add more per preferences)

Pie Crust

• Select pie crust dough that is either home made OR store bought. This will require 2 rounds.
• Spray or buttered pie pan (8 to 9 inch). Smaller pan will create a deep dish pie.

Pie Topping

• 1 tbsp half&half (substitute milk – regular or soy/almond)
• 2 tbsp sugar (white sugar is what I used)

Directions

Preheat the oven to 375 F

Mix together the blueberries, juice from the orange (should be about 1 tbsp), light brown sugar, starch, the 1/2 cup of white sugar, vanilla, cinnamon, nutmeg.

Let mixture sit for 20-30 minutes.

Prep pie pan with either UNSALTED butter or spray and use your favorite room temperature pie crust.

Line the pan with one of the two rounds of dough. This does not have to be perfect.

Pour blueberry mixture into the pie pan.

Place the second pie crust OVER the mixture and pinch the two crusts together all around the edges so that they are sealed off.

Cut four slices into the pie so that they ventilate the blueberry mixture (see image for a suggestion).

Brush half&half onto the top of the pie and sprinkle the sugar evenly over the top of the pie (listed in ‘topping’ section).

Put in oven and cook for 55 to 60 minutes.

Remove from oven and let sit out for at least 2 hours.