Fresh Blueberry Pie
Serves 6 to 8
Baking Equipment: One 9 inch standard pie plate
This pie is my favorite way to eat blueberries. The extraordinary burst of blueberry comes from keeping most of the berries raw while cooking just enough of them to hold the mixture together. This filling is very quick and easy to make, and delicious served even without the pie crust, for example as a compote with ice cream.
Perfect Flaky and Tender Cream Cheese Pie Crust
| Dough for a 9 inch pie shell, prebaked and brushed with egg white (see Cooling the Tart Shell) | 312 grams | 1 recipe |
Blueberry Filling
| blueberries, rinsed and dried | 567 grams | 4 cups, divided |
| water | 148 grams | ½ cup plus 2 tablespoons (148 ml), divided |
| cornstarch | 18 grams | 2 tablespoons |
| sugar (see Baking Pearl) | 100 grams | ½ cup |
| lemon juice, freshly squeezed and strained | . | 1 teaspoon (5 ml) |
| fine sea salt | . | a pinch |
Mise en Place
▪ Sort through the blueberries, measuring out 150 grams/1 cup of the softest ones. Place these in a medium saucepan together with 118 grams/½ cup/118 ml of the water.
▪ In a small bowl or custard cup, whisk together the cornstarch and the remaining 130 grams/2 tablespoons/30 ml water.
Make the Pie
1. Bring the blueberries and water to a boil, covered. When it comes to a boil, turn the heat to low and simmer, stirring constantly, for about 3 minutes, or until the blueberries begin to burst and the juices thicken.
2. While stirring constantly, add the cornstarch mixture, sugar, lemon juice, and salt. Simmer for about 1 minute until the mixture becomes translucent.
3. Immediately remove the mixture from the heat and quickly fold in the rest of the blueberries.
4. Spoon the blueberry filling into the baked pie shell and allow it to sit at room temperature for at least 2 hours to set before serving. The berries will remain very juicy but will not flow.
Store Uncovered: room temperature, 2 days; refrigerated, 4 days.
Baking Pearl
Taste the berries first, and if they are very tart it’s fine to add an extra tablespoon or two (13 to 26 grams) sugar.
Making Fresh Blueberry Pie
Combine the berries and cornstarch mixture.
Simmer until the mixture becomes translucent.
Pour the berries into the baked pie shell.
Spread the berries evenly.