Posted by Katie Grabner on
My family and I recently went to a local blueberry picking farm. (Sharing some more photos here!) We haven't gone to pick berries as a family activity yet. We found ourselves with some free time on a Saturday morning and so off we went!
It was a fun experience for ourselves and the kids. I thought it would be worth it to share the blueberry pie recipe that we used after picking our fresh berries. I always love when I find a good one and also love sharing the tips I learned from trying it. Here are my top tips:
- The corn starch helps break down the blueberries. Don't skip out on the instructions to let them sit in it before baking.
- The lemon zest is definitely a must! It brings all of the flavors together
- Don't overfill your pie! I added what seemed to be a health amount. It wasn't overflowing.. but it still oozed out all over the place.
- DO NOT skip out on the tin foil on a tray. Oh my goodness. We missed this at first and then realized we needed to put the pie on a tray. I am so happy that we figured this out. My oven would have been a sticky MESS. My only regret? I didn't think to spray the foil with a very heavy dose of pam or olive oil!! So I made sure to add this to the instructions. Peeling the foil off of the pie dish was difficult.
- Bake your pie with plenty of time for it to set and cool. Otherwise the pie will be a runny mess and not get the slight gelatin-like structure it needs to be served correctly. Are you surprised that you are not supposed to serve warm? I was!
- Serve with vanilla ice cream! Each bite was so much better when it had ice cream on it ;)
Blueberry Pie Recipe:
- Two pieces of pre-made pie dough. (making the dough is a big time investment. If you're up for it, try it here. I had a hard time finding a recipe where it including making the pie dough. That one has the step by step guide).
4 pints fresh blueberries, rinsed and drained
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
- 5 tablespoons cornstarch
¼ teaspoon kosher salt
¾ cup raw or granulated sugar, plus more for crust
All-purpose flour (for dusting when using pie dough)
1 large egg
- In a large bowl, combine and toss blueberries, cornstarch, lemon zest, lemon juice, salt, and ¾ cup raw sugar. Let sit for 30 minutes to soften berries and extract juices.
- Meanwhile, line a 9" deep pie dish (with small amount of Pam or Olive Oil) with one side of your pie dough. Leave a 1/2 over hang. Gently press the dough to the edges of the pie dish. Cut remaining pie dough round into twelve 1" strips.
- Preheat oven to 425° and prepare a rack in the center of the oven to use. Line a rimmed baking sheet with foil. Spray foil with Pam or spread small amount of olive oil with a paper towel.
- Gently add your filling into your pie dish and smooth the top.
- Beat egg with 1 tsp. water in a small bowl.
- Dip your dough strips in to your egg wash then basket weave the pie together.
- Trim dough ends so strips overhang bottom round by ½".
- Working around edge of pie plate, fold loose ends under bottom round, pinching each end gently together. Crimp edges decoratively with a fork, if desired.
- Brush a small amount of the edges and lattice with egg wash, then sprinkle surface with raw sugar.
- Transfer pie dish to freezer and chill 10 minutes.
- Transfer pie dish to your foil lined baking sheet. Bake pie 5 minutes, then reduce oven temperature to 375°. Continue to bake, and check at the 60 minutes and 75 minutes. Add foil and tent around the edges of your pie if browning too quickly, until crust is deep golden brown and juices are thick and bubbling heavily. 75–90 minutes longer (juices will start to bubble at around 75 minutes but will thicken and bubble faster in the last 15 minutes. It is important to not pull it out until it is bubbling heavily.
- Transfer pie to a wire rack and let cool at least 4 hours before serving. Do not serve early or it will be very runny.
*Recipe curtesy of bon appétit
Share this post
- 0 comment
- Tags: blueberry pie, dessert recipe, pie