Ottakee Posted August 2, 2015 Share Posted August 2, 2015 My girls went blueberry picking after church today and we have enough for a pie. I have never made a blueberry pie before. I do have frozen unbaked pie crust in the freezer. Any great tips, tricks, or recipes? I can do crisps, cobblers, muffins, breads,etc but have never done a blueberry pie. We live in the county that produces more blueberries than any other county in the nation (or so they claim) and we have access to a lot of free berries for the picking. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted August 2, 2015 Share Posted August 2, 2015 I can't imagine that blueberry pie is any different from blueberry cobbler, except you make a pastry topping instead of a crumble topping. Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted August 2, 2015 Share Posted August 2, 2015 I use the blueberry pie recipe from Grand Central Bakery here in Seattle. 4 cups of blueberries 1/2 to 3/4 of a cup of sugar 2 tablespoon lemon zest 2 tablespoons cornstartch 1 tablespoon lemon juice Mix berries, sugar and zest. Mix the lemon juice and cornstartch into a slurry. Combine. Assemble a double crust pie with either a lattice top or plenty of vents. Bake at 375 for 30 minutes, then rotate pan and lower oven temp to 350 and back for 30 more minutes. Filling should be bubbling. If you have designs on cutting this pie while it is still warm, up the cornstarch. This pie is a hit with my friends and family. Quote Link to comment Share on other sites More sharing options...
Rockhopper Posted August 2, 2015 Share Posted August 2, 2015 Here's one I've bookmarked, but haven't yet tried: http://fortheloveofgrub.blogspot.com/2015/07/blueberry-pie.html Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted August 2, 2015 Share Posted August 2, 2015 I can't imagine that blueberry pie is any different from blueberry cobbler, except you make a pastry topping instead of a crumble topping. Well that depends on the consistency you want. I make some lemon bars with blueberries that I practically jelly the blueberries for. In general I would prefer my pie not leak out everywhere and cause the top crust to droop. Cobbler though, I just bake it and let it do what it will do with no cornstartch or reducing. Quote Link to comment Share on other sites More sharing options...
Ottakee Posted August 2, 2015 Author Share Posted August 2, 2015 Here's one I've bookmarked, but haven't yet tried: http://fortheloveofgrub.blogspot.com/2015/07/blueberry-pie.htmlThanks. I made this one. Now to wait for it to cool so I can taste test it. Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted August 3, 2015 Share Posted August 3, 2015 I just made a blueberry pie tonight. :) 1 pie crust 4 cups blueberries 1 c. sugar 1/4 c. water 3 Tbsp. Cornstarch 1 Tbsp. Butter Precook your pie crust and let cool. Line shell with 2 c. blueberries. In pot: remaining berries, sugar, water and cornstarch. Cook over medium until berries have broken down, sauce is thickened and bubbly, and a dark purple color. Remove from heat and stir in butter. Let cool a couple of minutes, then pour over the berries in the crust. Chill a few hours before serving. Quote Link to comment Share on other sites More sharing options...
Ottakee Posted August 3, 2015 Author Share Posted August 3, 2015 The pie was good. We had nice fresh sweet berries but the recipe either had a bit too much lemon juice or not quite enough sugar. It was easy to make and did set up well. With a bit of tweaking I would use it again. Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted August 3, 2015 Share Posted August 3, 2015 The pie was good. We had nice fresh sweet berries but the recipe either had a bit too much lemon juice or not quite enough sugar. It was easy to make and did set up well. With a bit of tweaking I would use it again. You have to taste the berries and tweak the super from there. I bake a lot of blueberry pie and sometimes 1/2 cup is too little and other times it's almost too much sugar. You have a bake a fair number of pies to get a sense of the right level of sweetness because the berries vary in sweetness so much. Quote Link to comment Share on other sites More sharing options...
Starr Posted August 3, 2015 Share Posted August 3, 2015 I love to bring small blueberries home from Maine. Lots of them. Eat some , freeze some! 1 Quote Link to comment Share on other sites More sharing options...
school17777 Posted August 3, 2015 Share Posted August 3, 2015 This is our favorite blueberry pie: http://sundaynitedinner.com/blueberry-kuchen/ 1 Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted August 3, 2015 Share Posted August 3, 2015 This is our favorite blueberry pie: http://sundaynitedinner.com/blueberry-kuchen/ That is a beautiful kuchen and I like the fresh berries being added on top. I'll have to try it. Quote Link to comment Share on other sites More sharing options...
school17777 Posted August 3, 2015 Share Posted August 3, 2015 That is a beautiful kuchen and I like the fresh berries being added on top. I'll have to try it. It is delicious! I use the crust recipe for other pies too, so much easier than the regular kind. I have blueberries in the fridge to make tonight or tomorrow. Quote Link to comment Share on other sites More sharing options...
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