Welcome to the ultimate Blueberry pie recipe! It is jam-packed with wild Maine blueberries, a bit of sugar, and a hint of cinnamon that makes it a dessert to please any berry lover. Berry pies can be intimidating but I will walk you through every step so you don’t end up with a soggy crust, a runny pie, or a mouthful of thick blueberry goop! This blueberry pie is made with frozen blueberries – thus, you can make it year-round.
Many blueberry pie recipes produce a pie that is either runny or gummy – no one wants a gummy or runny blueberry pie. I have made this recipe thousands of times at the bakery and it has yet to fail me. It produces the perfect texture and flavor, and the end result is a pie that holds its shape when sliced and at the same time retains the juiciness of the blueberries.
Ingredients for the Blueberry Pie:
· This recipe uses frozen blueberries. I use the wild Maine blueberries found in the freezer aisle (look for the wild blueberries in the frozen section of the supermarket). The berries are tiny but, pound for pound, pack more flavor than any other blueberry.
· Let the blueberries defrost in the refrigerator overnight in the bag you purchased them in. When you are ready to start your pie, drain the blueberries using a sieve placed over a bowl to catch the juices. You will need these juices when creating the pie filling.
· You will also need water, blueberry juice, sugar, cornstarch, and cinnamon.
· You may also use fresh blueberries by simply replacing the blueberry juice with water.
· Measure all ingredients before you begin as you don’t want to be searching for something while the filling is boiling!
Making the ‘Slurry’ for the Blueberry Pie:
· The slurry is the thickener that will hold the Blueberry Pie filling together. It is still bursting with flavor as it uses the reserved juice from defrosting the blueberries.
· Whisk cold water into a bowl with the cornstarch and continue whisking until the cornstarch has dissolved.
· Measure 2 ounces (5 tablespoons) of granulated sugar in a medium-sized saucepan and add the reserved blueberry juice. Begin heating over medium-high heat, stirring occasionally until the mixture begins to boil.
· Once boiling, lower the heat to medium and pour the cornstarch/water mixture into the pan. Stir this constantly until thick paste forms.
· Next add the sugar/cinnamon/salt to the saucepan and continue stirring until the sugar has melted. Remove the pan from the heat and let it cool. You want this cool or it will soften and perhaps melt your pie crust.
· Pour the slurry into a bowl with the drained blueberries and fold them together gently to avoid smashing the fragile blueberries. Continue to fold until all the berries are coated with the slurry.
Assembling the Blueberry Pie:
· The best dough for this pie is one that produces a flaky crust yet is tender and sturdy. I highly recommend a flaky pie crust that holds up well with a heavy filling.
· Add the filling to the dough-lined pie tin and smooth the berries evenly in the pan, after all everyone wants their equal share of berries!
· Place the top crust over the berries and seal the pie by fluting the crust or any other decorative touch you may want. Cut slits in the top crust to allow for steam to escape during baking. Alternatively, you may use pie crumble for a topping – a rich topping made from butter, oatmeal, flour, and brown sugar.
· Lightly whip an egg and using a pastry brush apply it to the top crust. Sprinkle generously with raw sugar for an extra bit of crunch!
· Once the pie is assembled, place it in the freezer or refrigerator for about 15 minutes to allow the gluten one last chance to relax. This will minimize any crust shrinkage while baking and maintain the pretty decorations you just worked so hard on.
Baking the Blueberry Pie:
· Preheat the oven to 425°. This pie needs to be baked at a high temperature for the filling to set and the crust to contain flaky layers.
· Place the pie on a cookie sheet or pie drip catcher and bake for a total of 30 minutes.
· Check the crust after 20 minutes of baking. If the crust is turning too dark, place a pie shield over the outer crust or wrap it loosely in aluminum foil to prevent it from burning. It is best if the crust is golden.
· Place the pie on a cooling rack and enjoy the inviting aroma in your home! Allow cooling completely before serving.
Serving the Pie:
· The pie should be completely cooled before cutting. Should you wish to serve a warm pie simply heat the cut slices in a 300° oven for 10 minutes.
· This pie is perfect on its own, but I don’t think your guests will complain if you give them a scoop of vanilla ice cream or a dollop of whipped cream on their plate!
