Blueberry Pie

Ingredients

Instructions

  1. Using the regular bake setting, preheat oven to 425°. If you have a convection oven, select the convection bake setting and preheat to 400°.
  2. Prepare 1 standard 9-inch double pie crust.
  3. In a small bowl mix together sugar, flour, and cinnamon.
  4. Pour blueberries into a large bowl.
  5. Pour sugar, flour, cinnamon mixture over blueberries and mix gently.
  6. Turn blueberry mixture into a 9-inch pastry-lined pie plate.
  7. Sprinkle blueberries with lemon juice and dot with butter.
  8. Cover with top crust.
  9. Seal and flute the crust.
  10. Make some slits in the top crust with a knife so that air can escape during baking.
  11. If desired, brush the top crust with cold water and sprinkle with a tablespoon of sugar.
  12. Cover the edge of the crust with a 2 to 3-inch strip of aluminum foil to prevent excessive browning.
  13. Bake until crust is golden brown and juice begins to bubble through the slits in the crust, 45 minutes to 1 hour.
  14. Remove foil during the last 15 minutes of baking.
  15. Do not undercook! The filling needs to heat through so that the flour can thicken up properly.
  16. Cool and serve.

Comments

Serves 8 people.

If desired, top with whipped cream or vanilla ice cream.

Place a cookie sheet or piece of foil under the pie pan to prevent the filling from bubbling onto the surface of the oven.

Note: Thickening berry pies is a very popular topic in the area of food science. I have tried using minute tapioca in place of flour, but did not like the texture or the aftertaste it left in my mouth.

I have also used cornstarch in place of the flour, but find that if leftover pie is refrigerated the filling ends up with a gritty texture to it.

Letting a pie cool completely will allow the thickening agent to set up. However, I tend to slice my pies while still warm, so that they can be eaten a la mode.

So, in the end I have decided to use flour as a thickening agent and, that my berry pies are just going to be a bit runny and that is okay with me.

Categorized in

Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).