Blueberry pie recipe
Sticky, spicy and full of fruit. This pie looks beautiful on the plate and tastes even better.
Note the cook and prep time is based on using a shop-bought pie crust.
Ingredients
- 150 g sugar
- 2.5 tbsp cornflour
- 0.2 tsp salt
- 0.2 tsp ground cinnamon
- 160 ml water
- 600 g fresh blueberries
- 1 tsp vanilla extract
- 2 tbsp butter
- 2 tsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 1 x 25cm/10-inch pie crust, blind-baked and cooled, or 500g/17.5oz shop-bought shortcrust pastry
- 5.3 oz sugar
- 2.5 tbsp cornflour
- 0.2 tsp salt
- 0.2 tsp ground cinnamon
- 5.6 fl oz water
- 21.2 oz fresh blueberries
- 1 tsp vanilla extract
- 2 tbsp butter
- 2 tsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 1 x 25cm/10-inch pie crust, blind-baked and cooled, or 500g/17.5oz shop-bought shortcrust pastry
- 5.3 oz sugar
- 2.5 tbsp cornflour
- 0.2 tsp salt
- 0.2 tsp ground cinnamon
- 0.7 cup water
- 21.2 oz fresh blueberries
- 1 tsp vanilla extract
- 2 tbsp butter
- 2 tsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 1 x 25cm/10-inch pie crust, blind-baked and cooled, or 500g/17.5oz shop-bought shortcrust pastry
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 10 mins
- Serves: 8
Step-by-step
- If you want to use ready-made pie crust, feel free! Why exhaust yourself making pie dough? However, you should use fresh blueberries and real butter. If using ready-made pastry, cover a pie dish and blind-bake for 25 minutes.
- In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 225g/8oz blueberries. Bring to a boil and smash half the berries (a wooden spoon or an oldfashion potato masher does the trick).
- Continue to stir constantly until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. You must let this cool before proceeding. If you're in a hurry, you can cool the filling quicker by submerging the bottom of the pan in a bowl of ice and water while stirring.
- Fold in 375g/13oz blueberries, coating them well. Scoop into a cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if possible.
- To serve, remove pie from refrigerator and allow it to come to room temperature. Serve with whipped cream or vanilla ice cream.
Recipe taken from Cape Cod online. Image: HandmadePictures/Shutterstock.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature