Blueberry Thyme Pie

Blueberry Thyme Pie

Miz Helen's Kitchen

Ingredients

2 Pie Crust for 9 inch deep dish pie plate

5 cups fresh Blueberries

1 cup sugar, plus 2 tablespoons

2 tablespoons fresh Thyme Leaves or

2 drops Thyme Young Living Essential Oil

1/3 cup quick cook tapioca

1 teaspoon lemon zest

2 tablespoons lemon juice or

2 drops Lemon Young Living Essential Oil

1 egg white, slightly beaten

For Garnish

Thyme Leaves and Whipping Cream

Wash the berries, and in a large mixing bowl mix the berries, 1 cup sugar, thyme, tapioca, lemon juice and lemon zest, mix well and set aside.

Prepare the crust and fit the bottom crust to the 9 inch deep dish pie plate.

Pour the berry mixture into the pie crust.

Roll the other pie crust and cut into strips.

Form a lattice pattern on the top of the pie and seal the edges. Crimp the pie crust edge.

Brush the pie crust with the beaten egg white and sprinkle the 2 tablespoon sugar on top.

Bake in a 400 degree oven for 10 minutes, then reduce the temperature to 350. At 30 minutes tent the pie crust edges so they don't get to dark. After the edges have been tented cook for 20 to 25 minutes longer.

Remove the pie from the oven and let cool at room temperature (if you can) for 1 hour before slicing.

Garnish with Whipped Cream and fresh thyme leaves.

Enjoy!