I was organizing my computer when I came across a file of blueberry pie pictures I had taken several years ago. But, for some reason, I never posted the recipe. I think I was going to do some research into blueberry farming and then got waylaid .... You know how that goes.
This recipe is based on America's Test Kitchen. It uses several handy little secrets. First, to keep the filling from spilling and spreading when the pie is cooled and cut, it uses a grated Granny Smith apple. Genius. The apple is loaded with natural pectin and acts as a thickener without having to mix in copious amounts of starchy additives such as flour, tapioca or corn starch. You will not taste the apple as it just kind of melts into the blueberries. Lastly, to concentrate the blueberry flavor, this recipe makes a kind of "jam" to use in the filling. I rarely have tapioca on hand, so I just skip that and add a few tablespoons of flour. I also substitute lime for the lemon. It makes for a "fresher" tasting pie. I think.
I rarely make my own crust. It's just as easy to purchase the pie dough at the grocery store. Just use a reputable brand. Easy-peasy. The ATK crust uses vodka.
Here in the South it is difficult to get what I call "real" blueberries unless they are trucked in from the cooler and wetter mountains to a local farmers market. Heat and berries just do not go well together. I've never used frozen or canned berries.
|I hail from Southwest Michigan where growing conditions are perfect for growing blueberries: sandy soil and plenty of water. Michigan annually produces 92 million pounds of product.|
The most difficult aspect of preparing a fruit pie, for me, is gauging the amount of sugar to use. Of course, it all depends on the sugar-content of the fruit you are using. Add too much, and the fruit flavor is lost; too little and you end up with a too-tart pie. If my blueberries are plump, juicy and sweet, I use less sugar.
I am not a believer in a big fruit pies. I use smallish pans and never pile the fruit a mile high. I like a good ratio of crust to fruit which one gets in a smaller pie. A ten-inch fruit pie can often just fall apart--and that's why one makes cobblers in oblong pans.
- 6 cups fresh blueberries (about 30 ounces)
- 1 Granny Smith apple, peeled and grated on large holes of box grater
- 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon (I use limes)
- 3/4 cup sugar (5 1/4 ounces) [depending on sweetness of berries]
- 2 tablespoons quick-cooking tapioca, ground (I just use flour)
- Pinch table salt
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
Measure 3 cups of berries into a saucepan and over medium heat. Using a potato masher or similar tool, mash berries several times to release juice. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
Meanwhile, line a 9-inch pie plate with dough of your choice. (Hint: if you are using a ceramic dish, I suggest lightly greasing or buttering it.) Place the grated apple in a clean towel or dish rag and wring/squeeze out the juice until all that remains is the pulp.
Place the apple pulp in a large bowl. Add the cooled blueberry mash, remaining fresh blueberries, citrus, sugar, tapioca or flour, salt. Gently fold to combine.
Transfer to your pastry-lined dish. Dot with butter. Roll out your top crust. Crimp edges under bottom crust and securely pinch together using a fluting method of your choice. You don't want all the juices leaking out. Cover the edges with a tin saver or tinfoil to prevent over browning.
Be sure to vent the top crust so the steam can escape. Here, I cut out a small circle and then made four slashes. I always use for to coordinate with the directions of Earth.
Bake in a 400 F. degree oven for 30 minutes. Reduce temperature to 350 and finish baking another 30-40 minutes until crust is golden brown. If your is smaller, you will need to adjust baking times.
Cool completely before cutting.