Best Blueberry Pie

8
Servings
1.15h
Prep Time
30m
Cook Time
1h 39m
Ready In


"When I made this pie I only had 4 cups of blueberries, divided the berries in half (2 cups cooked and 2 cups uncooked). Pie was wonderful and may have been higher if I had the whole 6 cups. Served with vanilla ice cream. Recipe source: Cook's Illustrated Cook it Right"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (218.1 g)
  • Calories 362
  • Total Fat - 11.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 7.6 mg
  • Sodium - 120.9 mg
  • Total Carbohydrate - 64.6 g
  • Dietary Fiber - 6.4 g
  • Sugars - 32.9 g
  • Protein - 3.8 g
  • Calcium - 52.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 26.2 mg
  • Thiamin - 0.1 mg

Step 1

Roll out dough for one crust into a 12 inch circle (if using Pillsbury it is already this size) on a floured board and roll it around the rolling pin and unroll it onto a 9 inch pie plate, leaving at least 1 inch overhand around edge. Wrap dough lined dish in plastic wrap and refrigerate for 30 minutes or until firm.

Step 2

Roll second dough/crust into a 12 inch circle (or use pillsbury refrigerated dough) and using an round cookie cutter (about 1 -1 1/4 inch in diameter) cut rounds from center of the dough (make sure you leave at least 1 1/2 inches of uncut dough from the edges of dough. Transfer to a parchment paper lined baking sheet and cover with plastic wrap and refrigerate for 30 minutes.

Step 3

Preheat oven to 400 degrees F.

Step 4

In a saucepan over medium heat add half of the berries and using a potato masher, mash berries to release juices; continue cooking for 5-10 minutes or until half of the berries have broken down and mixture is thickened and reduced by half or 1 1/2 cups; let cool.

Step 5

Place dried shredded apple in bowl and stir in the cooked blueberries and the uncooked blueberries , and the next 4 ingredients (-salt). Spread mixture in dough-lined dish and scatter the butter over the top.

Step 6

Roll remaining dough round loosely around the rolling pin and unroll over the filling. Trim overhang to 1/2 inch beyond edge of dish. Pinch edges of top and bottom together . Tuck overhand under itself and folded edge should be flush with edge of dish. Crimp dough evenly around edge of dish with finger. Brush with egg white.

Step 7

Place on a baking sheet and bake for 25 minutes or until crust is light golden brown. Reduce temp to 350 and continue to bake for 30-60 minutes longer. Let pie cool completely before serving.

Tips & Variations


No special items needed.

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