Nothing reminds me more of Summer than a freshly baked Blueberry Pie full of juicy sweet blueberries. This pie has two layers of buttery crisp pastry. The top layer of pastry is in the form of cut out pastry stars, which makes a festive dessert for the 4th of July. Perfect on its own, but even better with a scoop of vanilla ice cream.
The important thing to remember when making any fruit pie is to start with good quality blueberries. If using cultivated blueberries make sure they are firm, plump, fragrant, and dark blue with a dusty white bloom. The white bloom is the blueberry’s natural protection against the sun and is a sign of freshness. It is important to pick through the blueberries and discard any soft, moldy, or crushed ones. Because blueberries have such great flavor all this pie filling needs, besides the berries, is a little cornstarch to thicken the juices, a little sugar for sweetness, and lemon juice and lemon zest to highlight the flavors.
Lastly, when you pull the baked pie out of the oven there is the temptation to cut into it right away. Resist if you can. Fruit pies need several hours to set so that when you cut into them the fruit is juicy but the juices don’t run.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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