Imen Dridi Joy Of Cooking Blueberry Pie is made with homemade pie crust or an all-butter pie crust, fresh blueberries, granulated sugar, all-purpose flour, cornstarch, ground cinnamon, lemon juice, lemon zest, cold unsalted butter, and an optional sprinkle of coarse sugar. This delectable treat takes approximately 1 hour and 15 minutes to bake and serves 8.
More Joy Of Cooking Recipe:
💜 Why You’ll Love This Blueberry Pie Recipe:
- Bursting Blueberries: The recipe features a generous 6 cups of fresh blueberries, ensuring a burst of fruity flavor in every bite.
- Perfect Sugar Balance: With precisely 2/3 cup of granulated sugar, the pie achieves the ideal level of sweetness.
- Buttery Indulgence: The all-butter pie crust adds a rich and indulgent touch, elevating the overall taste.
❓ What Is Joy Of Cooking Blueberry Pie Recipe?
Joy Of Cooking Blueberry Pie is made with a homemade pie crust, of fresh blueberries, sugar, flour, cinnamon, lemon juice, lemon zest, and a touch of butter.
🍇 Joy Of Cooking Blueberry Pie Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 6 cups (3 pints; about 860g) fresh blueberries*
- 2/3 cup (135g) granulated sugar*
- 1/4 cup (31g) all-purpose flour
- 2 Tablespoons (14g) cornstarch
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (30ml) lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- 1 large egg beaten with 1 Tablespoon (15ml) milk
optional:
- coarse sugar for sprinkling on crust
🥧 How To Make Joy Of Cooking Blueberry Pie
The crust
- Follow the steps in either pie crust method until the fifth step.
Make the filling
- Add the cornstarch, sugar, flour, cinnamon, lemon juice, and lemon zest to a big bowl and mix them all together.
- It should no longer be dry and powdery after mixing it all together. If it needs more moisture, burst a few blueberries.
- While the oven heats up, set the filling away. If you need to, you can cover the filling and put it in the fridge for up to 24 hours.
- Set the oven rack in the lower third of the oven and heat it up to 425°F (218°C). Put a baking sheet on the bottom rack of the oven to catch any fruit juices.
Roll out the chilled pie dough:
- Roll out one of the cold dough discs on a floured surface. Put the other disc back in the fridge.
- After each roll, turn the dough about a quarter of the way around until you have a 12-inch circle.
- Put the dough into a 9-inch round pie dish with care. Use your fingers to tuck it in and make sure it’s smooth.
- Pour the filling into the pie dish and spread it out evenly. Put the butter pieces on top of the filling.
- Leave out at room temperature or in the fridge while you put together the top crust.
Arrange the lattice:
- Take the second disc of cold pie dough out of the fridge. Make a circle out of the dough that is 12 inches across.
- Cut strips of dough with a pizza cutter, a pastry wheel, or a sharp knife. For the pie shown, I used a pizza cutter to cut 10 1-inch-wide pieces.
- Carefully weave the strips together by threading them over and under each other and pulling back pieces as needed. We have a lattice pie crust guide for you if you need to see it. To seal, press the strips’ sides into the pie crust’s bottom edges.
- Cut off the extra dough with a small paring knife. Use a fork to flute or crimp the edges of the pie crust.
- Brush the egg wash on top of the pie shell just a little. If you want, you can sprinkle coarse sugar on top.
- After 25 minutes at 425°F, turn the oven temperature down to 375°F (190°C) while the pie is still in there.
- To keep the sides from getting too brown, put a pie crust shield on them (see Note for how to make your own shield).
- For another 40 to 50 minutes, or until the filling’s juices are bubbling everywhere, including in the middle of the pie.
- What a long time! If you don’t bake the pie long enough, the filling will be soupy with chunks of flour and cornstarch that are like paste.
- If you want to be exact, a quick read thermometer should show that the filling is about 200°F (93°C) hot inside when it’s done.
- The pie should be put on a cooling rack after taking it out of the oven and left to cool for at least 4 hours before it can be sliced and served.
- If you cut the pie while it’s still warm, the filling will be too wet.
- Put extras in the fridge and tightly cover them. They will last for up to 5 days.
💭 Recipe Tips:
- Chilled Dough: Ensure the pie dough remains cold for easy handling during the rolling and lattice process.
- Fruit Moisture: Burst a few blueberries if the filling needs more moisture before baking.
- Even Baking: Shield the pie crust edges after 25 minutes at 425°F to prevent excessive browning.
🍨 What To Serve With Blueberry Pie?
Serve blueberry pie with Classic Vanilla Ice Cream, Whipped Cream Dollop, Cheddar Cheese, Greek Yogurt, Greek Yogurt, Caramel Drizzle, and Mint Garnish.
🎚 How To Store Leftovers Blueberry Pie?
- In the fridge: Store leftover blueberry Pie in the fridge, tightly covered, for 5 days.
- In the freezer: Store Leftovers of Blueberry Pie for 1 month.
🥵 How To Reheat Leftovers Blueberry Pie?
- In the oven: Reheat Leftovers Blueberry Pie in the oven for 15-20 minutes at 350°F.
- In the microwave: Reheat Leftovers Blueberry Pie for 2-3 minutes in a microwave dish.
- In the air-fryer: Reheat Leftovers Blueberry Pie for 5-7 minutes at 325°F.
FAQ’S:
How Do I Prevent The Filling From Being Too Dry?
Ensure thorough mixing of cornstarch, sugar, flour, cinnamon, lemon juice, and zest. Adjust moisture by bursting a few blueberries if needed to prevent a dry filling.
What Happens If The Pie Is Not Baked Long Enough?
Insufficient baking time can result in a soupy filling with chunks of flour and cornstarch resembling paste.
How Do I Prevent Excessive Browning Of The Pie Crust Edges?
After 25 minutes at 425°F, turn the oven down to 375°F and use a pie crust shield to prevent the edges from getting too brown during the remaining baking time.
Why Is It Essential To Use Cold Unsalted Butter In The Blueberry Pie?
Cold unsalted butter is crucial for achieving a flaky and rich texture in the pie filling. It contributes to the overall buttery goodness of the Blueberry Pie.
More Joy Of Cooking Recipe:
- Joy Of Cooking Peanut Butter Cookies
- Joy Of Cooking Pumpkin Bread
- Joy Of Cooking Gingerbread Cookies
Joy Of Cooking Blueberry Pie Nutrition Facts:
- Calories: 360
- Total Fat: 17g
- Saturated Fat: 4.3g
- Polyunsaturated Fat: 4.5g
- Monounsaturated Fat: 7.5g
- Cholesterol: 0mg
- Sodium: 272mg
- Total Carbohydrates: 49g
- Protein: 4g
- Calcium: 10mg
- Iron: 1.8mg
- Potassium: 73.5mg
Joy Of Cooking Blueberry Pie
Description
Joy Of Cooking Blueberry Pie is made with homemade pie crust or an all-butter pie crust, fresh blueberries, granulated sugar, all-purpose flour, cornstarch, ground cinnamon, lemon juice, lemon zest, cold unsalted butter, and an optional sprinkle of coarse sugar. This delectable treat takes approximately 1 hour and 15 minutes to bake and serves 8. Enjoy the perfect blend of flavors and textures in this delightful dessert!
Ingredients
optional:
Instructions
- Follow the steps in either pie crust method until the fifth step.
- Add the cornstarch, sugar, flour, cinnamon, lemon juice, and lemon zest to a big bowl and mix them all together.
- It should no longer be dry and powdery after mixing it all together. If it needs more moisture, burst a few blueberries.
- While the oven heats up, set the filling away. If you need to, you can cover the filling and put it in the fridge for up to 24 hours.
- Set the oven rack in the lower third of the oven and heat it up to 425°F (218°C). Put a baking sheet on the bottom rack of the oven to catch any fruit juices.
- Roll out one of the cold dough discs on a floured surface. Put the other disc back in the fridge.
- After each roll, turn the dough about a quarter of the way around until you have a 12-inch circle.
- Put the dough into a 9-inch round pie dish with care. Use your fingers to tuck it in and make sure it’s smooth.
- Pour the filling into the pie dish and spread it out evenly. Put the butter pieces on top of the filling.
- Leave out at room temperature or in the fridge while you put together the top crust.
- Take the second disc of cold pie dough out of the fridge. Make a circle out of the dough that is 12 inches across.
- Cut strips of dough with a pizza cutter, a pastry wheel, or a sharp knife. For the pie shown, I used a pizza cutter to cut 10 1-inch-wide pieces.
- Carefully weave the strips together by threading them over and under each other and pulling back pieces as needed. We have a lattice pie crust guide for you if you need to see it. To seal, press the strips’ sides into the pie crust’s bottom edges.
- Cut off the extra dough with a small paring knife. Use a fork to flute or crimp the edges of the pie crust.
- Brush the egg wash on top of the pie shell just a little. If you want, you can sprinkle coarse sugar on top.
- After 25 minutes at 425°F, turn the oven temperature down to 375°F (190°C) while the pie is still in there.
- To keep the sides from getting too brown, put a pie crust shield on them (see Note for how to make your own shield).
- For another 40 to 50 minutes, or until the filling’s juices are bubbling everywhere, including in the middle of the pie.
- What a long time! If you don’t bake the pie long enough, the filling will be soupy with chunks of flour and cornstarch that are like paste.
- If you want to be exact, a quick read thermometer should show that the filling is about 200°F (93°C) hot inside when it’s done.
- The pie should be put on a cooling rack after taking it out of the oven and left to cool for at least 4 hours before it can be sliced and served.
- If you cut the pie while it’s still warm, the filling will be too wet.
- Put extras in the fridge and tightly cover them. They will last for up to 5 days.
The crust
Make the filling
Roll out the chilled pie dough:
Arrange the lattice:
Notes
- Chilled Dough: Ensure the pie dough remains cold for easy handling during the rolling and lattice process.
Fruit Moisture: Burst a few blueberries if the filling needs more moisture before baking.
Even Baking: Shield the pie crust edges after 25 minutes at 425°F to prevent excessive browning.
Joy Of Cooking Blueberry Pie
