A delightful pie combining fresh and wild blueberries with a flaky crust, perfect for any occasion.
300 minutes
A delightful pie combining fresh and wild blueberries with a flaky crust, perfect for any occasion.
Fresh Blueberries
0 oz
Wild Blueberries, fresh or frozen
0 oz
Lemon Juice, fresh
0 oz
0 oz
teaspoons
Ground Coriander, optional
teaspoons
0 oz
Old-Fashioned Flaky Pie Dough, rolled and chilled for a double crust
oz
each
each
0 oz
1. Prepare the Filling
Toss the regular and wild blueberries with the lemon juice, sugar, salt, and coriander if you're using it. Incorporate the tapioca starch and mix until everything is well combined.
2. Fill the Pie Shell
Scrape the blueberry mixture into your prepared pie shell. Top it with the remaining dough, choosing either a solid sheet, cutouts, or a lattice-top design. Trim any excess dough from the edges, and refrigerate the pie for about 30 minutes to let the dough chill and firm up.
3. Prepare the Oven
Adjust your oven rack to the lower-middle position and preheat it to 400°F (200°C).
4. Egg Wash
If you're using an egg wash, whisk together the egg, egg yolk, cream, and salt in a small bowl.
5. Bake the Pie
Once the oven is ready, place the chilled pie on a parchment-lined half-sheet pan. Bake it for about an hour until the crust turns golden. If the crust browns too quickly, loosely cover it with a tented piece of foil or place an empty baking sheet on the topmost rack to shield it. Continue baking for about 15 minutes longer, until the filling bubbles in the center and reaches an internal temperature of 213°F (101°C).
6. Cool the Pie
Allow the pie to cool until it is no warmer than 85°F (29°C), which will take about three hours.
7. Serve
When ready to serve, slice the pie into wedges with a sharp knife. For an extra touch, you can serve it with a dollop of lemon chantilly if you like.
8. Store Leftovers
For any leftovers, wrap them in foil and store at room temperature for up to three days. To enjoy the pie warm, reheat it in a 350°F (180°C) oven for about 10 minutes before serving.
Blueberries are the star here, but the principle of creating a fruit filling can be applied to many other fruits. Adjusting sugar and thickeners accordingly for fruits like raspberries, blackberries, peaches, nectarines, plums, apples, pears, pineapple, or mango.
The base of any fruit pie, the crust can be a classic buttery pâte brisée, a graham cracker crust for a no-bake option, or even a gluten-free alternative using nut flours.
The crumble topping is a mixture of flour, sugar, and butter, with possible additions of oats, nuts, or spices for extra texture and flavor.
Enhance the texture and taste of the crumble by mixing in chopped nuts such as almonds, pecans, or walnuts. They'll add a nutty flavor and a delightful crunch.
Add the zest of one lemon or orange to the blueberry filling to introduce a bright, citrus note that complements the sweetness of the berries. You could also squeeze a little of the juice into the filling for an extra pop of flavor.
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