Oh dear..very very good! wow. Add the pastry strips one at a time, weaving a lattice. Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Otherwise your pie will be soupy. Recipe by Kara Lydon, RD, LDN, RYT, The Foodie Dietitian. So of course a Blueberry Pie sounded wonderful to me. Preheat Oven to 400 degrees Fahrenheit. I thawed the berries then drained the juice that comes along with fruit being frozen. I had to use frozen Bluberries instead of fresh because fresh are WAY to EXPENSIVE right now. You can substitute tapioca starch … I have made blueberry pies with a can of pie filling and also frozen berries, but there is nothing like using fresh blueberries. (I thought about that half way through the cooking process) Oh well..I will buy some today and we will enjoy the pie again tonight. For help weaving a lattice top crust, see our step-by-step Photo Tutorial, I did let the blueberries sit with just the sugar for about 15 minutes to drain off the juice before adding other ingredients, but they didn’t release any juice so I just proceeded. Print Recipe. (I thought about that half way through the cooking process) Oh well..I will buy some today and we will enjoy the pie again tonight. My husband said the only complaint he had was it didnt have vanilla ice cream to go along with it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I’m Lauren, a mom of four and lover of good food. I looked over the ingredients and decided to give this recipe a try. When I first started really learning how to bake in my early 20’s, I thought I didn’t really like to bake pie. Fill the pie pan with the berry mixture. What a treat. I have to say first that I LOVE BLUEBERRIES! Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. The pie smelled wonderful as it baked and when my hubby finally arrived home we tasted it. Next time I will try 3/4 cup. I think tapioca works much better than flour or cornstarch as my experience with those is that they cloud up the filling and it doesn't make for such a pretty fresh looking pie. Sugar Alternative- ½ cup, granular for best results. I have to say first that I LOVE BLUEBERRIES! So of course a Blueberry Pie sounded wonderful to me. I used fresh blueberries with maybe 1/4 extra than the recipe calls for. We even ate it warm. For those with nut allergies, substitute the almond flour with more tapioca or coconut flour. Thanks for the recipe Natalie--it was DELICIOUS! Place the blueberries in a large bowl. Thanks! Perfect Blueberry Pie made with Fresh or Frozen Blueberries. Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. I also decreased the oven temperature by 15 degrees because it always seems to keep my crust from burning. My husband loved it but it turned out a little runnier than I expected. This blueberry rhubarb pie recipe requires a few steps for prepping, but it’s all very simple, we promise! I made the recipe exactly as written except I added a tiny bit more cinnamon (because it is a wonderful spice) and about a 1/2 c. more of the berries just because I had a little extra. The pie was very sweet and didn't have the nice tartness blueberry pies should have so next time I will decrease the amount of sugar. (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom). PREHEAT oven to 400°F. Nutrient information is not available for all ingredients. I guess I did not account for the juice in the blueberries. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. You can also use frozen blueberries for the filling. Cut into half-inch strips. I looked over the ingredients and decided to give this recipe a try. A perennial comfort food, the blueberry pie is undoubtedly a classic, but it also gives you perfect opportunity to experiment with your own signature fillings and crusts. thank you grandma. We only had frozen blueberries so we increased the amount to 5 cups (measured when frozen). The best blueberry pie I have ever tasted period. https://www.epicurious.com/.../views/deep-dish-wild-blueberry-pie-235488 I made this pie for my family. I made the recipe exactly as written except I added a tiny bit more cinnamon (because it is a wonderful spice) and about a 1/2 c. more of the berries just because I had a little extra. Allrecipes is part of the Meredith Food Group. It has all the flavour of blueberry pie with sweet blueberries and hints of lemon and ginger in a tender, buttery crust. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. They are my absolute favorite fruit. This recipe is not new and it does not take a modern twist on a blueberry pie. The blueberry mixture was VERY watery and I was afraid it wouldn't set so I added one extra tablespoon of tapioca and it set beautifully! Percent Daily Values are based on a 2,000 calorie diet. Stir to combine, then add the salt and tapioca flour, … I used fresh blueberries. Just mixing in 8 ounces of frozen wild blueberries (1 1/2 cups) to 1 1/2 pounds (4 1/2 cups) cultivated fresh blueberries into the filling will give your pie a more intense blueberry flavor. 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