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Old 11-05-2014, 01:01 PM   #1
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Blueberry Pie?????

I was perusing the internet for blueberry pie recipes. They mostly seem fairly simple.

However, the quantities for sugar and berries are all over the place!!!

For a 9" pie pan, sugar quantities range from 1/2 cup to 3/4 cup. Blueberry quantities range from 3 cups to 8 cups!

The ratios of the two ingredients are also all over the place, from super sweet - 3/4 C sugar for 3 cups of berries, to 1/2 C of sugar for 8 C of berries.

Most have lemon and some have cinnamon.

OH, forgot to mention, one recipe uses a cup of maple syrup to sweeten 7 cups of berries.

What the heck is going on???
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Old 11-05-2014, 03:48 PM   #2
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One of the issues with fresh fruit is that is can be very sweet or on the tart side. I think you have to taste your fruit and judge from there. I always start with a smaller amount of sweetener and add until I like it.

That, and there's no accounting for the extreme sweet tooth of some of the recipe authors!

Lemon and cinnamon are both very common in blueberry pie.
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Old 11-05-2014, 03:58 PM   #3
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...and there's no accounting for the extreme sweet tooth of some of the recipe authors!

Lemon and cinnamon are both very common in blueberry pie.

Thanks.

I know from experience that lemon really makes the flavor of the berries pop. I hadn't heard of the cinnamon.
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Old 11-05-2014, 04:25 PM   #4
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We usually use 4-5 c blueberries (but, this does depend on the size of the blueberries and the depth of the pie dish). 1/2 of those are tossed with a bit of corn starch and then mashed and cooked with sugar (for 2 c blueberries we use about 1 to 1-1/2 c sugar), a bit of water (depends on if we are using fresh wild blueberries or frozen) some lemon zest and cinnamon, lemon juice. Once that is pie-filling consistency, we let it cool, coat the remaining blueberries with a bit of flour, the rest of the sugar, lemon zest, combine the two. My grandma always topped the filling with a couple of dabs of butter before putting on the top crust (my aunt once tried lemon oil because she didn't have a fresh lemon--not recommended--the lemon oil taste was overpowering). We don't have a recipe for the filling--we all learned to make this at our grandma's knee and go by taste and consistency--add more sugar if it's not sweet enough--we usually start with less sugar. Add more blueberries if not enough to fill the pie pan. Always put the pie on a baking sheet so if it spills, it doesn't make a mess of the oven. The top of the pie was always brushed with milk and a sprinkle of sugar. Andy, I know you like exact measurements, but maybe there is one that you've stumbled across that is similar re: technique to how my grandma made her county fair blue ribbon wild blueberry pie.
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Old 11-05-2014, 04:36 PM   #5
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Thanks, CWS. I'll note your recipe. I was also commenting on the wide variances in the quantities.
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Old 11-05-2014, 07:38 PM   #6
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Quote:
Originally Posted by Andy M. View Post
....

What the heck is going on???

Different people, different taste buds, different recipes.

As an example: I make this cake and everybody loves it. When during Passover I do not eat sugar, and I make the same cake right after, to break the "fast" so to speak, I cannot eat it it is so sweet, no, that I know that it is a problem, I cut sugar by half or more.
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Old 11-05-2014, 08:26 PM   #7
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I still need a go to blueberry pie recipe, I have a specific flavor and texture in mind, and I just have to figure it out. There is a restaurant back in Maine that had a great pie, not runny but not too thick and an awesome flavor.
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Old 11-05-2014, 08:28 PM   #8
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Thanks, CWS. I'll note your recipe. I was also commenting on the wide variances in the quantities.
I've only used wild blueberries to make blueberry pie. We always used a pyrex dish like this:

https://www.etsy.com/listing/1504147...pink-pyrex-pie

My mom's is exactly like that one, but a little more worn!
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Old 11-05-2014, 08:29 PM   #9
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I still need a go to blueberry pie recipe, I have a specific flavor and texture in mind, and I just have to figure it out. There is a restaurant back in Maine that had a great pie, not runny but not too thick and an awesome flavor.
Bakechef, I know my dad has written the recipe down because my mom can't make it anymore--I'll see if I can find it in my many recipe cards. Otherwise, my brother is going out for T'giving and I'll ask him to scan it and send it to me.
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Old 11-05-2014, 08:37 PM   #10
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That would be wonderful! Thank you!
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