As promised, I have a blueberry pie for ya. The recipe for the crust is over in the last post, you can view that here, but you needed something to fill it with right? So, my suggestion is blueberries. It’s one of my favorite pies. A real crowd pleaser. Plus, Ry was able to get me a crate of super delish jersey blueberries, so that helped motivate me too.
You can certainly do this with cherries (another fave), raspberries, blackberries, peaches, apples, rhubarb (you’ll need more sugar), strawberries, you name it. And, if something isn’t in season, but you still want it, get some bags of frozen fruit, let them defrost and pour off any excess liquid so you don’t sog out your pie.
I kept things pretty simple here for the filling and stuck to just the blueberries, some sugar, corn starch and a little lemon juice. But you can go wild and add in any combo of fruit, spices, nuts, etc. If you have a favorite combo be sure to let me know about it in the comments below!
It’s one of my favorite pies. A real crowd pleaser. Plus, Ry was able to get me a crate of super delish jersey blueberries, so that helped motivate me too.
simple, perfect and the peak of summer
- 1 pie crust – View the All Butter Pie Crust recipe here
For the Filling
- 2 pints blueberries (~3 cups) or whatever fruit you like
- 1 C Sugar
- 2 1/2 tbsp corn starch
- Juice from 1/2 a Lemon (~1/3 C orange juice would be good too)
- Pinch of Salt
- Dash of Vanilla (optional)
- 1-2 tbsp Butter
For the Wash
- Heavy Cream
Preheat your over to 400°F.
Combine all your ingredients, except the butter, in a large bowl and toss well. Make sure everything is evenly mixed. If you’re planning on topping your pie, like I did here with that nice lattice top, get that all rolled out now and sliced into strips. Dump your filling into prepared pie crust, dot with some butter and then top it with your lattice design or leave uncovered if you like.
Since my pie was covered, I did a heavy cream wash with some extra sugar sprinkled on top to make it nice, glossy and pretty, but this is totally optional.
Bake at 400°F for 15 mins, then reduce heat to 350°F and bake for another 50-60 minutes. You want the crust to be golden brown and the filling to be rapidly bubbling, that way you know that all your cornstarch has activated and will thicken any excess liquid in the filling.
Be sure to let your pie cool for at least a few hours. If you cut into it right away you’ll end up with a runny mess and you wont get a nice clean cut with your filling intact. It’ll still be delicious, but a total mess.
I would recommend serving with some vanilla ice cream or vanilla whipped cream like I did here.