Blueberry pie is one of my favorite fruit desserts, and if you want to reproduce this beauty, it’s fairly easy. There’s something about that deep purple filling against a flaky crust that just feels like summer.
I’d recommend making this pie during blueberry season for the best flavor, when the berries are naturally sweet and bursting with juice. If you end up with imported berries from Chile instead, you’ll want to add a bit more sugar, since they tend to be picked less ripe for the trip north and won’t have quite the same natural sweetness.
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(Experiment 137)Blueberry pie
Ingredients
- 2 disc of pate brisée
- 1/2 cup sugar if your blueberries are not sweet add 1/4cup more
- 8-900 g fresh blueberries
- 40 g tapioca starch
- generous dash lemon juice
- egg wash beaten egg with a bit of water or milk
- optional cane sugar for sprinkling on top
Instructions
- First prepare the pate brisée in advance, ideally a couple of hours before you want to make the pie. Follow the instruction in the recipe and roll the bottom of your bottom in your tin.
- Wash the blueberries and drain the excess water but don’t dry them ( the remaining water will form a paste with the sugar). In a mixing bowl, combine the berries, sugar, lemon juice and tapioca starch. Be gentle you don’t want to smash the blueberries while mixing. Put the mixture in the tin.
- Now if you want it’s time to put the top dough, you can put it whole ( with a vent in the middle), make lattice or braid or fancy shapes. Before putting it on, brush some of the egg wash to the rim of the bottom dough so it sticks. Brush a light coating of egg wash on your top dough and sprinkle the cane sugar. If you can, put the pie in the fridge for 15 minutes, this will prevent it from shrinking.
- Bake at 400F for 20 minutes, then reduce to 350F for another 35 minutes. If you notice the top is getting browned too soon, loosely cover the pie with some aluminum tin. Put on a cooling wire for at least 2 hours before cutting