I made this too for the weekend guests. I happened to catch a cooking show one afternoon, the 5 minutes I was flipping through the channels, not sure why I was but I was. They had just done one of those shows where they tried 6 different blueberry pie recipes and decided this was the best. So, I went to the website and pulled it off. I am not sure it is "the best" but it works. What really works about it is that the mixture gels and when you cut out a piece of pie, the mixture doesn't ooze. Very country pie tasting. Not sure that is a great description but that is all I got.
The crust is the same I used for the raspberry tart. Although went the extra mile and made it into a lattice pie.
6 cups fresh blueberries
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar
2 tablespoons quick-cooking tapioca
Pinch table salt
Place 3 cups of the blueberries in a saucepan and over a medium heat, with a potato masher, mash and mix them up until the juices begin to release and the mixture begins to boil down. About 8 minutes. Let cool a little bit after this.
Add the remaining blueberries, the grated apple, sugar, lemon juice, lemon zest, tapioca and salt. I am not sure I would use the apple part again. What makes the filling gel is the tapioca. If I did this again, I'd bag the apple, use 7 cups of blueberries instead of 6 and use the last 4 cups uncooked at the end. I'd also do 1 cup of sugar vs 3/4. So, fyi.
Once the mixture cools slightly, pour it into the bottom of a pie crust, then add the top of the crust and form the pie. I have put some tips in before which you can link to here. I made a classic pie crust on this link but I kind of like the new pie crust that Ellen sent me.
Bake for about 30 minutes at 350 or until the filling starts to bubble.
Serve with vanilla ice cream, of course.