
Blueberry Pie

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Because berries release a lot of liquid as they cook, they'll turn into soup or at least make the bottom crust soggy when baked in a pie. To avoid this, cook the fruit long enough for it to release its liquid and for some of the liquid to evaporate, and then thicken the mixture with cornstarch. You can also cook the berries just long enough to get them to release their liquid, then drain them over a pan and boil down the liquid. The liquid and berries can then be reunited, sometimes with cornstarch, before baking. Berry pies should not be served as soon as they come out of the oven or the inside will be too runny. A little lime juice is included to wake up the flavor of the berries.
ingredients
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serves: 1
1 cup cake flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter (cut into 1/3-inch cubes)
7 tablespoons water (or heavy cream, or 2 eggs, lightly beaten)
2 tablespoons additional liquid (or 1 egg white, if dough is too dry)
4 pints blueberries
1 cup sugar (or more as needed)
1/4 cup lime juice (2 to 3 limes)
1 tablespoon cornstarch (combined with 2 tablespoons cold water)
1 egg yolk
1 whole egg
salt
Servings Per Recipe: 1
Amount per Serving
Calories: 3806
- Total Fat: 153.2 g
- Saturated Fat: 91.2 g
- Trans Fat: 5.6 g
- Cholesterol: 714.2 mg
- Sodium: 2549.5 mg
- Total Carbs: 589.1 g
- Dietary Fiber: 34.4 g
- Sugars: 321.5 g
- Protein: 46.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012