Blueberry Pie Recipe (2024)

FAQs

What is the best thickener for blueberry pie? ›

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

How do I keep a berry pie from being runny inside? Berry pies need starch to help thicken the filling because berries give off a lot of juice when they cook. For a typical nine inch pie, you need two tablespoons of flour, cornstarch, or tapioca starch.

Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 60 minutes, until the filling is bubbly and the crust is golden brown. Check the pie with about 15 minutes left; if it's already perfectly browned, tent it with aluminum foil for the remaining baking time.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Cornstarch has thickening power similar to Instant ClearJel.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

According to the U.S. Department of Agriculture, pies containing perishable ingredients such as eggs or dairy must be refrigerated once cool. Fruit pies, however, are food-safe at room temperature for up to two days because they contain plenty of sugar and acid, which slow the growth of bacteria.

A fruit pie is ready to be pulled from the oven when its juices are bubbling in the center of the pie, not just the sides! Especially if it is a very juicy pie, make sure those bubbles are have a slower, thick appearance to them, as opposed to the faster, more watery bubbles that appear on the edges of a pie at first.

Is it better to freeze a blueberry pie baked or unbaked? ›

Homemade pies are a delicious dessert that can be prepared ahead of time, frozen and then baked when you want a very special dessert. It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking.

1. Preheat the oven to the temperature that your recipe recommends. Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

How do you check on your fruit pie? Most say the pie is done if the crust is brown and the filling is bubbling. The truth is it needs to bubble for at least 6 to 10 minutes to properly cook the fruit. This depends on how ripe the fruit was, how thin it was cut and the variety of the fruit.

Egg-wash the chilled pie, and bake it on a parchment-lined baking sheet until it's bubbling in the very center, about 75 minutes at 400°F (205°C).

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

Many people swear by quick-cooking tapioca as a pie thickener. This starch comes from the roots of the manioc or cassava plant and it's sold as pre-gelatinized pearls.

How to Make Perfect Berry Pie: Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally. Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.

The three most common starches used to thicken the fruit juices of a pie are flour, tapioca, and cornstarch. I prefer cornstarch because I find that it actually enhances the flavor of the fruit.