Blueberry Pie

 

Where has this pie been all my life? It is so simple, but so delicious and bright. I love this recipe. At every party or potluck I have brought this to, the pie disappears in minutes. I stumbled upon this recipe from Serious Eats. The author, Stella Parks is amazing and it’s such a good recipe. My notes are below. Enjoy!

blueberry pie.jpg

Blueberry Pie

Ingredients:

  • 20 oz fresh blueberries

  • 8 oz wild blueberries (I bought these in the frozen section)

  • Juice of 1 lemon

  • 1 cup sugar

  • 1/2 teaspoon sea salt

  • 1/2 cup tapioca starch

  • Pie Dough

Directions:

  1. Line a pie dish with 1 pie crust.

  2. Combine the blueberries, sugar, lemon, salt and tapioca starch in a bowl. Stir to combine and then pour into the prepared pie crust.

  3. Top with another pie sheet. I used a lattice design, but you could do any design.

  4. Place the pie pan on a parchment paper lined baking sheet to catch any juice. Bake on 400 degrees F for 1 hour. After 1 hour, cover with foil and bake another 15 minutes.

  5. Let the pie rest about 20 minutes before serving so that it has time to congeal properly. I like to serve with a lemon Chantilly cream as Stella Parks does in her Serious Eats article. See below for bonus recipe!

Lemon Chantilly Cream

Ingredients:

  • 1 cup heavy cream

  • 2 teaspoons sugar

  • 1/2 teaspoon vanilla

  • lemon juice from a half lemon

Directions:

  1. Whip the heavy cream in a blender until stiff peaks have formed.

  2. Add in the sugar, vanilla and lemon. Mix to combine. Add a dollop to your piece of pie!

 
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