Food
The Easiest Way to Make a Blueberry Pie
A dessert for all blueberry lovers! Read out and try this easiest way to make a healthy blueberry pie at home ...
You don't have to spend much time on this recipe, especially because you don't need to cut or peel the blueberries. And it doesn't matter if they're fresh or frozen-both work perfectly. The only parts of the process that require more care are making the pie crust and lining the pan before baking.
Ingredients
Crust
- 2 1/2 cups flour
- 3 1/2 tablespoon icy water
- 1/2 teaspoon salt
- 1 egg white (whisk until foamy)
- 10 tablespoons butter
- 1/2 tablespoon lemon juice
- 1/2 cup vegetable shortening
Filling
- 4 1/2 cups blueberries
- 3/4 cup caster sugar
- 1 teaspoon cinnamon
- 1 1/2 tablespoon lemon juice
- 3 tablespoon orange jam or marmalade
- 2 tablespoons of chopped, crystallized ginger.
- 1/2 tablespoon brown sugar
- 2 tablespoon pumpkin spice
- 1/4 cup tapioca powder
Directions
Crust
- Combine the water and lemon juice, then set it in the fridge to stay cold.
- Whisk together the salt and flour, then pulse in the butter and shortening until it resembles fine sand.
- Add half of the lemon juice and water mixture into the flour mixture now, using a fork to combine as you go.
- Pour in remaining liquid ingredients before kneading everything together.
- Split dough into two balls before chilling them both in fridge.
Filling
- Completely coat the blueberries with lemon juice.
- Stir together tapioca, sugar, cinnamon, ginger, and pumpkin spice before adding it to the blueberries and mix completely.
- Melt butter in a pan and mix in orange jam or marmalade. Add the blueberries to the mix.
- Let rest untilblueberries soften.
The Pie: How to Put It Together
- Set your oven to 425 degree F and line a baking sheet with parchment paper.
- Flour a countertop, then take one of the crust dough balls and roll it into a 13-inch disk on the counter.
- Gently pick up the pie dough and fit it into the shape of your plate without stretching out the dough.
- Trim off any excess pastry from around the edge, leaving 3/4 of an inch overhang all round so that you can fold it over later.
- Once the dough has been covered in foamy egg whites, including any excess hanging over the sides, place it in the fridge so that it doesn't become soft.
- While the dough is chilling, roll out the second ball of pie crust until it forms a 13-inch disk. Cut one-inch wide strips from this sheet as well.
- By now, the pie plate should be ready to come out of the fridge. Pour in your blueberry filling and spread it across evenly before topping with lattice work made from your pastry strips.
- To make the lattice top, take the one-inch wide strips and criss-cross them over the blueberries. Then, seal all sides of the pie dough carefully, making sure there are no openings. Trim off any leftover pieces and smooth out the edges.
- Use a brush to spread the remaining egg white foam evenly across the surface of the dough, including on the sides. Finally, sprinkle cane sugar evenly overtop.
- Place baking sheet with prepared pie in oven and bake for 18 to 20 minutes at least (or 5 more minutes if it hasn't started changing color yet).
- Preheat the oven to 375 degree F. Next, without opening the door, reduce the temperature and bake for 50 minutes or until desired browning of dough and bubbling of filling. Finally, remove from oven and let cool on a wire rack for 15 minutes before serving with vanilla ice cream and salted caramel topping.
Making the perfect blueberry pie takes time and practice. You have to figure out what tastes best for you and your oven, which can be vastly different from someone else's. The key ingredients are patience, blueberries, butter, and flour.
To perfect your craft, practice as much as possible. And if you have leftovers, use them to create something new. Hopefully, after this article, you will at least know how to bake a blueberry pie section. And don't worry, everyone - kids included - will love this delicious pie!
