So here are some things about making a blueberry pie. First, you should not get greedy and want too many blueberries in it. I always do this. I follow the recipe on the back of the “Minute Tapioca” box which calls for 4 cups of blueberries … this never seems like quite enough. So I used about 5 and a half cups or so … maybe 6. However many were in 2 pints of blueberries.
If you are going to be greedy and use too many blueberries because 4 cups doesn’t seem like quite enough … DO NOT tip the pie plate when you’re pulling the aluminum foil off the bottom. At least don’t tip the plate for very long. Because here is what will happen: the fruit will spill OUT. Into a puddle. In the pan which you have carefully lined with said aluminum foil so that you won’t have to clean it (only now the aluminum foil is wadded up in your hand and the pan is full of a puddle of blueberry pie filling).
If you have done all of the above already … be sure that 18 years before this, you married someone calm and steady like LightHusband who very calmly and steadily says to you, “No problem, I’ll hold up one edge of the crust with a spatula and you can spoon the puddle back in. I know just the spatula … it’s that baby one hanging right there by your right hand.”
So I remembered to breath … and be kind to myself … and followed his instructions. And one side of the pie looks a little funny, but it will still taste good.