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PickYourOwn.org |
How to make the World's Best Blueberry Pie!An easy and great blueberry pie recipe!Want to make the best blueberry pie you've ever had, and don't want to spend all day in the kitchen combing the Internet or studying overly complicated recipes? Anyway, this pie is so easy and has stood the test of time. What makes it different from other blueberry pies is: it's mostly blueberries, not crust or sugar; and the combination of spices is superb! And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect blueberry pie!
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Ingredients and Equipment
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And now, choose the topping you prefer:
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Step 1 - Make the pie crust
Never made a crust, either? Fear not, they are really simple. Click here for instructions about making a flour pie crust. It will open in a new window, so just close the new window to return here. I prefer blueberry pie in a graham cracker crust; click on the link for directions. .Now is also a good time to get the oven preheating to 375 F.
Step 2- Wash the blueberries
Just rinse them in a colander or sieve in cold water, no soap.
Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
Step 3 - Mix the dry filling ingredients.
Combine the
2/3 cup sugar (or sugar/Splenda blend), 7 Tablespoons of corn starch in a bowl
and mix well! Some people like 1/2 teaspoon of cinnamon and/or 1/4
teaspoon of allspice, mixed in, also. That's optional, but it is nice!
Step 4 - Mix in the liquids
Add
the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape
juice) and stir it up. If you use Splenda, it will be pretty gloppy, rather than drier crumbs, but it still works the same!
Step 5 - Add the blueberries to the pie crust
Add the blueberries
to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they
mound up about an inch (2.5 cm) above the edge of the plate.
Step 6 - Pour the liquid mix into the pie
Just pour the mixture
of sugar, juice, etc. into the pie all over the blueberries. If it is a
gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it
doesn’t take perfection; it will smooth itself out in the oven.
Step 7 - Make and add your topping
If you want the crumb topping, just mix
- 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
- 1/2 cup flour
- 1/4 cup butter or margarine
together in a small bowl and sprinkle it over the pie.
If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife.
Step 8 - Put the pie in the oven!
Cook the pie at 375 F (or 190 Celsius) for 1 hour.
Step 9 - Remove when the pie is golden and pie is bubbling
Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.
Step 10 - Enjoy!
Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve
warm with ice cream. Refrigerate after it is cooled.
It easily lasts a week in the fridge (that is, if there is no one there to
eat it. Most of the time, people eat it all within a day!)
Comments
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Here's what some visitors had to say:- A visitor writes on March 17, 2009: "This is in regards to your blueberry pie recipe. I had some frozen blueberries in the freezer. They have been there for awhile. I also had to already made pie tin doughs from the store. I was searching for something quick and easy to make my husband for that night. I wanted to use up those blueberries, and pie doughs. They have been in the freezer too long : ) Your recipe was quick, simple, and tasted FANTASTIC! My husband was so excited to try them when he saw them in the fridge. (I made two) He said it was the best blueberry pie he ever had! He also said it was even better than than the ones in the store or restaurants we have been to! I did not have the 5 spice so I just added the cinnamon and it turned out great anyway. I can't wait to get fresh blueberries and try this recipe again. I am sure it will taste even better! Thank you so much for this recipe. It was packed full of blueberries and not runny stayed together. Really great! Will make again and again and again! "
- A visitor writes on August 27, 2008: "Made the blueberry pie with the graham cracker crust and struesel and have to say this was the first time I have ever had a blueberry pie that actually had a lot of fruit in it, not just thickened juice, and it was able to hold its shape, it didn't run all over the plate. As to taste, my wife and I both agree it was the best we have ever had. Can't wait to try the fresh pumpkin pie recipe. Thanks for the recipe, it will get used often. Fresh fruit pie lover in Tucson AZ."
- A visitor writes on July 13, 2008: "I just tried your blueberry pie recipe and it was AWESOME!!! Thank you so much. We had a BBQ tonight and the pie was the hit of the evening. (I picked the blueberries from a farm in Indiana, but we also have many great farms here in Michigan as well.)"
- A visitor writes on July 13, 2008: "I have to tell you, this website has been a huge help. I haven\'t gardened in a few years and now that we\'ve moved out of town so I have some space to play, I\'ve been busy canning and freezing. The information you provide has been wonderful. The blueberry pie was a huge hit at our family Fourth of July gathering. I even took your blueberry jam recipe, made some modifications with it, and made a mixed berry jam with blueberries, blackberries, and wild cherry infusion for the liquid.
- A visitor writes on June 22, 2008: "I made your recipe w/1/2 the
sugar and lemon zest w/incredible results...do you think I could follow the
recipe w/frozen blackberries w/the same wonderful results? I made the
blueberry pie for a neighbor who frequents Maine and he said it was better
than anything he has had in Maine. "
Blake - Yep, it works great with blackberries, too -
A visitor writes on May 31, 2008: "I LOVE your recipe for 'the best blueberry pie' and use is regularly. Just recently my partner was diagnosed with diabetes so now I look at the 'total carbs' on all things. I was wondering if you have that information, I DID notice the 'splenda' & sugar mix, which I am going to use today. "
- A visitor writes on March 3, 2008: "Thank you for your Blueberry pie web page (http://pickyourown.org/blueberrypie.php) and recipe. I made my first blueberry pie ever in February using your recipe. I used 3 cups of Blueberries plus I added 1/2 cup of raspberries. My wife was thrilled with the results (except for the extra calories to her waist line)."
