I told you I like baking pies! While I usually stick with whatever fruit has been on the counter a little too long, or my go-to recipe of peach pie with a few blueberries thrown in, there’s always something special about blueberry pie. Yes, it takes a little longer to make, since you have to cook the blueberries separately, but since there’s no cutting or chopping involved, it probably evens out.
This is a very runny pie, even with the 1/4 cup of corn starch, so make sure to really cook the berries enough so they don’t spill everywhere. Also, taste your berries and sweeten based on that. If they’re tart, add more sugar. If they’re super sweet, add a little less, and maybe up the lemon zest.
Can’t think of what to make for your shabbat dessert? Summer is ending soon, and we definitely need to take advantage of the amazing summer fruit that’s selling cheap these days. Though you can definitely make this with frozen berries (and it’ll probably be a little firmer if you do), this pie is a great summer dessert. I made this pareve for a shabbat dessert (so, sorry about the lack of sliced pictures) a few weeks ago. It was loved and enjoyed by all. Leftovers were eaten with vanilla ice cream.
Blueberry Pie, adapted from Bon Appetit Desserts:
- 32 ounces fresh blueberries
- 1 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 pie crusts
1. If you didn’t already make the crusts, make them now.
2. Make the filling: combine blueberries, sugar, cornstarch, lemon juice, and lemon zest in a sauce pan.
3. Cook over medium heat until the mixture thickens and bubbles, stirring occasionally, about 15 minutes.
4. Continue cooking an additional minute, stirring constantly.
5. Position rack in the bottom third of the oven and preheat to 400 degrees.
6. Roll out 1 disc of dough to a 12 inch round and place in a 9 inch pie dish.
7. Roll out the second disc and cut into 3/4 inch strip.
8. Spoon filling into crust.
9. Arrange strips into a lattice.
10. Trim overhang, fold bottom dough over the top, and crimp edges.
11. Brush lattice with cream (for dairy) and egg yolk (for pareve).
12. Place pie on baking sheet and bake about 1 hour, until golden.
13. Cool for one hour before serving.