- Appetizers
- Breads
- Breakfast, Brunch, and Eggs
- Desserts
- Cakes
- Candy and Snacks
- Cookies
- Cupcakes
- Frostings and Fillings
- Pies and Tarts
- 9-inch Single Pie Crust
- Apple Tarts
- Beth Whisler's Perfect Key Lime Pie
- Blackberry Pie
- Chocolate Cream Pie
- Chocolate-Crunched Caramel Tart
- Coconut Cream Pie
- Cook's Illustrated Foolproof Pie Crust
- Dorie Greenspan's Most Extraordinary French Lemon Cream Tart
- Dorie Greenspan's Sweet Tart Crust
- Double 9-inch Pie Crust
- Fresh Berry Fruit Tart
- Fresh Orange Cream Tart
- Key Lime Tarts
- Montmorency Cherry Crisp
- Peach Crostata
- Pecan Pie
- Pumpkin Pie
- Salted Caramel Apple Pie
- Sicilian Pumpkin Pie
- The Best Ever Blueberry Pie
- Toasted Coconut Cream Pie
- White Chocolate Banana Cream Pie with Salty Bourbon Caramel
- Souffles, Custards, Puddings, Ice Cream, and Frozen Desserts
- Drinks
- Fish and Shellfish
- Meats and Poultry
- Pasta and Rice
- Pizza, Flatbreads, and Savory Tarts
- Sauces
- Sides and Vegetables
- Soup, Salads, and Stews
Main menu
You are here
The Best Ever Blueberry Pie
This recipe is by Dorie Greenspan and she touts it as the best ever blueberry pie. And I must say that I agree with her — this is truly the best ever blueberry pie. Dorie does a couple of things that I really like. First she recommends sprinkling some plain dried breadcrumbs in the bottom of the crust before adding the blueberry filling. She does this so that the crumbs will absorb the excess juice and keep the crust from getting soggy. Second, Dorie adds just a splash of lemon juice and lemon zest to the berries to brighten up the flavor of the filling.
I made this pie in the summer months when the blueberries were in season. I then froze the unbaked pie and baked it later in November for Thanksgiving. I was surprised at how well it baked after freezing and it tasted as if I had baked an unfrozen pie. If you plan on freezing an unbaked blueberry pie, it's important to double the amount of thickening agent in the filling. Cornstarch has a nice smooth texture and no real flavor and is the perfect thickening agent for berry pies. However, too much cornstarch can lead to a murky color and a chalky taste. Flour is an easy thickener but too much of it can impart a gummy and cloudy filling and a starchy or flat flavor. To avoid these pitfalls, I used a combination of both in this particular pie -about 1/2 cup flour and 1/3 cup cornstarch. The result was a perfectly tasting and thickened blueberry pie.
Adapted from Dorie Greenspan's Baking: From My Home to Yours
Ingredients
For the Blueberry Pie Filling:
- About 6 cups fresh blueberries
- 1 to 2 tablespoons fresh lemon juice
- 1/2 cup of sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- Coarsely grated zest of 1/2 lemon
- 1/4 cup dry bread crumbs or crushed graham crackers
- 1 large egg, beaten
- 1 tablespoon water
- Raw Sugar, for dusting
- 1 recipe for a 9-inch double pie crust
Instructions
Step 1: Pre-heat the oven to 425 degrees F.
Step 2: Put the berries in a large bowl, sprinkle with lemon juice and toss to coat evenly.
Step 3: In a small bowl, stir together sugar, flour, salt, and lemon zest. Sprinkle mixture over berries and toss to evenly distribute. If you plan on freezing the pie, don't forget to double the amount of thickening agent (e.g., flour and/or cornstarch).
Step 4: Remove the pie shell and top crust from the refrigerator.
Step 5: Sprinkle an even layer of the breadcrumbs or crush graham crackers over the bottom of the shell.
Step 6: Immediately transfer berry mixture to dough-lined pan.
Step 7: Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Trim the excess from the bottom and top rounds; crimp to seal the edges.
Step 8: Using a small, sharp knife, cut 4 slits in the top crust crust. Add 1 tablespoon water to the beaten egg to make egg wash.
Step 9: Brush the top crust with the egg wash, then sprinkle the crust with a little sugar.
Step 10: Position a rack in the lower third of the oven. Bake the pie at 425 degrees F for 15 minutes, then bake at 375 degrees F until crust is golden and the filling is thick and bubbling for 50 to 60 minutes. If you are baking a frozen pie, you may need to bake for a total of 90 minutes. Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.
Comments
Ab Fab
Add new comment