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-   -   Blueberry Pie!!!??? (http://www.discusscooking.com/forums/f40/blueberry-pie-93259.html)

Andy M. 06-26-2015 11:32 AM

Blueberry Pie!!!???
While grocery shopping yesterday, I impulse bought some blueberries. I thought I'd make a pie. I got home and searched for a recipe because I wanted to do it right away.

First problem: Blueberries are sold in pints. Recipes call for cups of blueberries or pounds of blueberries. Upon checking I find I have just under 6 cups of blueberries (1Lb, 14.625 Oz).

OK, search for a recipe that calls for up to six cups of berries. I found several.

Second problem: Quantities are all over the place. Flour - anywhere from 5 tablespoons to 1.5 cups. Lemon juice - anywhere from a 'squeeze' to a half cup.

So I picked a recipe:

5 cups Blueberries
1 Tb Lemon Juice
1 C Sugar
1/2 C Flour
2 Tb butter

Combine everything but the butter. Put it into the pie plate with a bottom crust in place. dot with butter, top crust brushed with egg, bake. 400F 35 minutes or until crust is golden.

I baked it on a cookie sheet near the bottom of the oven so the bottom crust would cook. It didn't.

I floured the bottom crust well before I put it into the pie plate so it wouldn't stick. That worked well.

Here's the thing. The filling was disappointing. All that flour and the filling is still runny, This morning there is a blueberry puddle in the pie plate.

When I was mixing the filling with the dry ingredients, it seemed like there was a lot of dry ingredients. When I served the pie last night, there were unsightly blobs of the white flour/sugar mixture in with the blueberries. I expected that to disappear. It's pretty unsightly.


I shouldn't have rushed. I should have taken the time to ask you guys for a TNT recipe I could count on.

Lesson learned.

Does anyone have a TNT recipe for blueberry pie they are willing to share?


Katie H 06-26-2015 12:21 PM

Hmmm, Andy.

Here's what I normally do. I combine my dry ingredients and toss them with the dry blueberries. I also add a good dose of ground up tapioca to the dry ingredients, which aids in thickening the juices the pie naturally creates.

I usually just sprinkle the lemon juice over the top of the mixture after I've put it into the crust, then dot with butter, put the top crust on and, yada, yada, yada. The rest is history.

Funny you should bring this up because I, too, was lured by the blueberries in the market this week. I'm about to do the same thing with the ones I bought.

Andy M. 06-26-2015 12:24 PM

Thanks, Katie. Could you share the quantities you use for the key ingredients?

Katie H 06-26-2015 01:41 PM

Gee, Andy. I just usually go by "feel." The one thing I do pay attention to is the sweetness or lack thereof of the berries. I add my sugar accordingly. If I had to give you a number I'd say about 1/2 cup per 4 cups of berries. I don't usually add cinnamon to my blueberry pies. Just a good splash of vanilla paste.

Instead of flour, you might try a few tablespoons of cornstarch mixed with the lemon juice. I do that sometimes, but I nearly always whiz up some tapioca in my blender or food processor and add that along with the dry ingredients. Seems to help.

Selkie 06-26-2015 02:35 PM

I support Kate H. - cornstarch or tapioca is always added to my fruit pies. Butter also adds a special "something."

Andy M. 06-26-2015 02:44 PM

Thanks Katie and Selkie. Does the cornstarch/tapioca combo disappear in the filling? As I mentioned, the clumps of flour/sugar that remained in the baked pie are not appetizing.

Also, if you are using cornstarch, is that in addition to flour or instead of flour.

Katie H 06-26-2015 02:51 PM


Originally Posted by Andy M. (Post 1427112)
Thanks Katie and Selkie. Does the cornstarch/tapioca combo disappear in the filling? As I mentioned, the clumps of flour/sugar that remained in the baked pie are not appetizing.

Also, if you are using cornstarch, is that in addition to flour or instead of flour.

The cornstarch and tapioca are in place of the flour. I've never had any clumps of them in my filling. In the case of mixing the cornstarch with the lemon juice, it will most definitely disappear. The tapioca pretty much disappears, too. That is dependent on how fine it is ground before adding to the other ingredients.

I didn't say it before, but I do add butter to my pies, too. That was part of the "yada, yada, yada" I mentioned. Just trying to let you know that I prepared my pie in a very similar manner to yours.

Andy M. 06-26-2015 03:12 PM

Great! Thanks.

bakechef 06-26-2015 03:35 PM

Cornstarch will gel better in a pie than flour.

I usually make my pie a day ahead of time and let it chill. If I'm going to serve warm, I'll pop slices in the microwave.

Fruit pies are tricky. Getting a filling that doesn't run, but not too thick is a pain.

I've started making blueberry filling in a saucepan and putting that in the pie. If it thickens in the pan, it'll hold up in the pie. With the juices already thickened it'll help prevent soggy bottom.

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Chief Longwind Of The North 06-26-2015 05:05 PM

Andy, my crust always comes out perfect, top and bottom. For fruit pies, I put the bottom crust into the pan, brush with beaten egg, and pop into a 400' oven for about 6 to eight minutes. This sets the egg, which in turn seals the liquid from the crust. As for getting the filling the right consistency, the only time I've had a perfect blueberry pie filling was when I used a recipe from a box of tapioca starch. I lost the recipe years ago, much to my chagrine. I'll see if I can find a recipe that looks like the one I used. Hold tight. Oh, and I really don't see the need for the lemon, especially with store-bought blueberries, which aren't nearly as sweet as are wild blueberries.

Found one. It seems that the unique properties of tapioca starch make it the starch of choice for juicy, fruits used in pies. It makes the fruit glossy, has twice the thickening power of flour, is slightly sweet, thickens at a lower temp that does flour or cornstarch, and has no starchy flavor of feel.

Here's the recipe I found - Blueberry Pie - Recipe - Cooks.com.

Andy, blueberry pie is one of the premier pies, and deserves to be enjoyed as one of the great pies. Good luck, buddy.

Seeeeeeeya; Chief Longwind of the North

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