Blueberry Pie
say goodbye to runny pie!Blueberries have so much liquid in them so I always found making blueberry pie quite challenging. However, I finally feel like I cracked the code and have successfully made my pie that’s not runny! I have a few tips I recommend. I also love to add some freshly grated ginger since I feel like it pairs so well with blueberries.
Here’s what I recommend:
-using the proper amount of starch.
-the main thing is baking the filling until it is vigorously bubbling. You want it boiling to fully activate the corn starch. In fact, you’d like it to reach 200 degrees F.
-letting it rest for at least 4 hours. If it’s hot, it will stay runny. Let it cool completely!
Ingredients
9.5 inch deep pie dish
2 pie doughs
3 pints (~6 cups) fresh blueberries
2/3 cup (130 grams) granulated sugar
1/4 cup (30 grams) all-purpose flour
2 tablespoons corn starch
1/2 teaspoon salt
Zest of a lime
Juice of 1/2 a lime
1 teaspoon grated fresh ginger
Egg wash
Turbinado sugar
Directions
Preheat your oven to 425 degrees F.
Roll out your pie doughs. Line your baking dish with one of the pie doughs and store both of the in the refrigerator.
Add 2/3 cup sugar in a bowl with the zest of a lime. Massage the zest into the sugar to release all of its oils. Add ½ teaspoon salt, ¼ cup flour, and 2 tablespoons corn starch. Whisk together. Grate in 1 teaspoon fresh ginger and then add 3 pints blueberries. Squeeze ½ lime over the blueberries. Use a spatula to mix everything together until the blueberries are fully coated and nothing remains dry. Add all of the filling into your pie dough-lined pie dish. Brush the edge of your pie dough with some egg wash.
Cut your second pie dough into strips. Layer half of your alternating strips onto the pie. Use the remaining strips to create a lattice pattern. Brush the top of the pie with the remaining egg wash and liberally sprinkle turbinado sugar on top.
Bake at 425 F for 25 minutes. Then lower the heat to 375 degrees F and surround your pie with a heat guard. Continue baking for 40-50 minutes until the filling is bubbling and it reaches an internal temperature of 200 degrees F. I like to remove the heat guard for the last 5-10 minutes of baking.
Allow your pie to cool completely. At least 4 hours.
Enjoy!
