Join me as I walk you through step-by-step on how to make the perfect blueberry pie from scratch. This recipe uses frozen blueberries. You may also use fresh blueberries - simply replace the blueberry juice in the recipe with water. This recipe makes a blueberry pie that is not runny and not gummy!
To print the recipe: dessertswithstephanie.com/?p=616
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My favorite food scale for measuring ingredients accurately: amzn.to/46TKH1F
A few other products I find handy for baking this blueberry pie:
A pie drip catcher is the ultimate for keeping your oven clean (use a sheet pan if you don't have a drip catcher). I prefer this one as the hole in the middle allows heat to more evenly reach the bottom of the pie: amzn.to/3rVvf6j
A pie crust shield to help prevent burning the crust. This one is my fav: amzn.to/48XGoUO
Ingredients:
- Pie dough
- 1.5 pounds defrosted blueberries
- 4 fluid ounces blueberry juice (1/2 cup) (from defrosted blueberries)
- 1.5 ounces cornstarch (3 tablespoons)
- 3 fluid ounces water (6 tablespoons)
- 2 ounces granulated sugar (5 tablespoons)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 4 ounces granulated sugar (2/3 cup)
- 1 egg (lightly whipped to brush on top of pie before baking)
- 1 Tablespoon raw or granulated sugar (to sprinkle on top of pie before baking)
8 июл 2024
