A tropical take on a summer classic. The mango adds a tasty sweet tang to the blueberries while the ginger adds some subtle heat.
Blueberry Mango Pie
2 pie crusts
4 cups blueberries
2 cups mango, chopped to ¼in cubes
¾ cup sugar
4 tbsp tapioca flour*
1tbsp fresh grated ginger
pinch of salt
1 tbsp lemon juice
heavy cream (to brush the crust)
1. Preheat the oven to 400°F and place a baking sheet on the bottom rack of the oven.
2. Roll out bottom crust to be a 13in circle and place in a 10in pie plate. Trim the edges of the pie so no excess dough hangs over the edges. Refrigerate while mixing up filling.
3. In a large bowl combine blueberries, mango, ginger, and orange juice.
4. In a medium bowl combine sugar, tapioca flour, and salt. Add a third of the fruit mixture. Use a fork to lightly mash the blueberries and combine with the sugar mixture.
Add to the rest of the fruit and stir to combine.
5. Roll out top crust to a 13in circle. If you want to cut shapes out of your crust, do so now.
6. Pour filling into bottom crust, and place the top crust on the filled pie. Trim the edges of the top crust if necessary. They shouldn't hang more than ½in over the edge of the pie plate.
7. Fold top crust over the bottom crust, pinching to seal. Crimp the edge using your fingers or a fork. Feel free to use pie dough scraps to decorate the top. I like using small cookie cutters or piping tips to cut out shapes with the dough.
8. Brush the top of the pie with heavy cream or half and half. Cover the edges of the pie with foil strips or a pie saver.
9. Bake on the bottom rack on the preheated baking sheet at 400°F for 5 minutes, then turn the temperature down to 375°F and bake for 25 more minutes. Remove the foil strips and bake for 30 minutes more, for a total baking time of 60 minutes.
10. Let the pie cool completely before serving. Enjoy! :)
*You can grind tapioca pearls or quick cooking tapioca in a coffee grinder or food processor to make tapioca flour. Just be sure to remeasure the tapioca after grinding.
I still have an abundance of blueberries, not that I'm complaining just prepare for an onslaught of blueberry recipes. When I first made this pie I was very concerned about it being too juicy. I overdid it with the thickener and ended up with a rather gelatinous filling. To quote my brother on his first bite, "Weird. I'm not saying I don't like it, but it's weird". Some of it bubbled out of my crust too and when it set up it was the texture of a squishy but hard to mold gel. The flavor was pretty good but my first attempt with the consistency was less than desirable.
Round two went a lot smoother. I opted for fresh ginger and mango which really made the flavor pop. The flavor was probably also aided by a filling that wasn't a sticky, gummy mess. I have found that the flavor of the pie is better when the mango is more ripe, otherwise it tastes more like a blueberry ginger pie. I'm still trying to figure out how to not have my filling burst out of parts of my crust, but every day is a learning opportunity.
I hope you're able to try and enjoy this pie! Happy baking :)
Comments