Blueberry Pie

"From the "Best of International Cooking" cookbook."
 
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photo by ForeverMama photo by ForeverMama
photo by ForeverMama
photo by ForeverMama photo by ForeverMama
photo by Chef Bryn photo by Chef Bryn
photo by ktenille photo by ktenille
photo by Rita1652 photo by Rita1652
Ready In:
1hr
Ingredients:
9
Yields:
1 pie
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ingredients

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directions

  • Preheat oven to 400ºF. In a small bowl, combine sugar, cinnamon, salt and flour. Sprinkle half of the sugar mixture over bottom pie crust. Cover with blueberries. Sprinkle remaining sugar mixture over blueberries. Sprinkle with lemon juice; dot with butter.
  • Place top crust over filling; fold top crust under bottom crust. Flute edge as desired. Brush top pastry with egg yolk. Bake 30 minutes.

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Reviews

  1. This recipe made a lovely pie. I used Splenda as a sweetener and used heaping cups of berries. <br/>The egg yoke wash made the pastry shiny and it browned to a lovely shade. I did increase the flour by l/2 tablespoon and the filling was not at all runny.
     
  2. I used four cups blueberries adding 3 tablespoons flour and 3/4 cups sugar. Spiced with cardamom, cinnamon, ginger and nutmeg. Also didn`t use egg wash for the top I just wet it with water and dusted with sugar and cinnamon. The baking time I would change. I did have to extend the time by about 15 minutes. Baking I suggest the first 15 in a 425 degree preheated oven then lower to 350 for 20-30 minutes.
     
  3. I loved this pie. I did make some changes though. I actually had leftover pie dough from a Kentucky Bourbon Pecan pie, so I found this recipe, since we have lots of frozen blueberries that we'd purchased from the farms and froze during the season.<br/><br/>I doubled the amount of blueberries, putting them in mostly frozen. I also didn't have enough dough for the top, so I just criss-crossed some strips (I've uploaded a picture). I did 1-1/2 tblspns of flour, thinking I should have used cornstarch, but in the end, glad I didn't. I kept the rest of the recipe exactly the same.<br/><br/>I baked the pie for about 10 minutes longer, since the berries were mostly frozen. What came out of the oven was absolutely wonderful. When I served the pie, I spooned some of the syrup over each piece of the pie, so it didn't go to waste. I'll make this pie many more times! Thank you for this recipe.
     
  4. Great recipe! I wondered at whether I should cut a slit in the top to vent (I did) and I did add about 1/2 tbsp extra of flour in response to another reviewer having a "soupy" pie. I also turned down the temp to 375 degrees and covered the top of the pie with foil about halfway through baking as it was getting very brown. I used a 21 oz can of blueberry pie filling (I guess that was what canned blueberries meant...lol. I'm not a very knowledgeable baker, obviously!). But, after all that, we enjoyed this pie immensely! It had a wonderful taste and texture and while my crust wasn't very pretty, it sure tasted good. Everyone loved this and I'm so glad I picked this...yummy yummy yummy! Congrats on winning the football pool and thanks for posting such a great recipe!
     
  5. This was my first time making blueberry pie. I looked at the recipe and was wondering if 1 Tbsp flour would be enough thickener. I restrained myself from putting in any more than that, and unfortunately, I had a rather soupy pie. My dad was visiting and had tons of advice about what I had done wrong....don't you just love family...lol! Anyways, to continue, I really liked the taste of the pie. Even my daughter tried it, and had a second piece. But, I think I will add some more flour (or maybe a little cornstarch next time.)
     
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RECIPE SUBMITTED BY

<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
 
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