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

Submitted by Tess (not verified) on Mon, 07/11/2016 - 20:53.
Absolutely fabulous!

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