Wednesday, August 4, 2010

The Best Blueberry Pie EVER

Tired of fruit pies with overcooked jam-y fillings? Try this recipe for fresh blueberry pie, overflowing with juicy blueberries, bursting in your mouth with every delicious bite.

Kris and I tend to go overboard with blueberry picking every summer, requiring me to freeze several pounds of blueberries, which ends up destroying their flavor and consistency.

This year, I was determined to use up every single one of those gorgeous fresh berries, so I made three generously-filled fresh blueberry pies (2 for us and 1 for my in-laws).

Serve with a dollop of freshly whipped cream and you have the perfect summer dessert.

And don't you dare try to use frozen blueberries in this recipe! There's still time to head out to your local farm and pick your own berries before the season's over. Enjoy!

Printable Version

1 prepared 9” deep dish pie shell, baked and ready to fill
(or use your favorite homemade pie crust recipe)

5 cups fresh blueberries, divided
1 cup cold water
3 Tablespoons cornstarch
3/4 cup sugar
Pinch of salt
Squeeze of fresh lemon juice (1 – 2 teaspoons)
1 Tablespoon unsalted butter

In a medium saucepan combine water, cornstarch, sugar, salt, lemon juice and 1 cup of blueberries. Stir until cornstarch dissolves. Cook over medium heat, stirring occasionally, until mixture starts to come to a boil. Lower heat and continue to stir, mashing blueberries with a wooden spoon. Cook until mixture has thickened and turned a dark glossy purple. Remove from heat and stir in butter. Set aside to cool for 10-15 minutes. When mixture is cool enough to the touch, carefully stir in remaining 4 cups of blueberries. Pour filling into prepared pie crust. Chill for several hours or overnight until filling has set. Dollop or pipe swirls of sweetened whipped cream (recipe follows) on top to serve.

Sweetened Fresh Whipped Cream:
1 cup chilled heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 cup powdered sugar

Combine heavy whipping cream and vanilla extract in a large mixing bowl. With a handheld electric mixer, beat at medium-low speed for 2 minutes, adding 1/2 of the powdered sugar in gradually. Increase mixer speed to medium and beat for another 2 to 3 minutes, adding the remaining powdered sugar gradually, until soft peaks start to form. Increase mixer speed to medium-high and beat for 30 seconds until firm peaks form. Spoon whipped cream on top of blueberry pie slices, or if you want to get fancy, use a pastry bag fitted with a large tip to pipe swirls (or use a heavy duty gallon-sized freezer bag with a corner snipped off).



Tangled Noodle said...

It's beautiful - look at all those plum, still fresh blueberries! I wouldn't turn down any fruit pie but nothing is more wonderfully appetizing than seeing the actual fruit.

So you and Kris each got one, and your in-laws another. Sounds fair to me! 8-)

Phyllis said...

Tangled Noodle: Just when I thought I couldn't possibly eat anymore pie, I've suddenly got the urge to go blueberry picking again! :)

KennyT said...

Oh hunny, are you gonna bake this scrumptious pie for me?

Unknown said...

Yes, I do hate when there is to much "goop" inside a pie. The texture here is pretty amazing because the blueberries are so full and have totally retained their shape. I guess its because you don't bake them or cook them in the sauce. Very clever.
One question: how did you get your whipped cream to look so perfect and not like a big splodge? I've never been able to achieve that LOL
*kisses* HH

Alisa said...

That is one beautiful blueberry pie!

Phyllis said...

Kenny: Of course! Find me some fresh blueberries in Hong Kong and I'll make it for you when I come visit!

Heavenly Housewife: The blueberries take on a cool texture in this pie, they are almost crisp on the outside, making them burst when you bite into them. For the whipped cream, it was easy - I just used a ziploc bag with the corner cut out (no fancy pastry tip) and piped a pretty swirl :)

Alisa: Thanks! It is quite the looker!

Ciao Chow Linda said...

THIS is on the agenda for the weekend. Yes, how much better this would be than those gloppy thick-cornstarchy tasting pies. I'm off to get blueberries.

foodhoe said...

I am drooling over this pie, those blueberries look so very plump and delicious, and your photos are set to stun aren't they?

Jessica604 said...

good god Phyllis - that looks SO GOOD!! We might make it out to Krause Farms this weekend, so perhaps this is on the schedule for next week?

Teanna said...

That seriously DOES look like the best blueberry pie ever! I have never seen such plump blueberries! Truly New Jersey's finest of blueberries! Gorgeous!

Phyllis said...

Linda: Get the fattest freshest blueberries you can find! Let me know how it turns out :)

foodhoe: This pie is definitely a 'stunner', stuffed to the gills with blueberries!

Jessica: Blueberry season is just getting started by you, and some of the best blueberries I've ever tasted were from beautiful British Columbia. Have fun and let me know how it turns out!

Teanna: Yes a lot of the credit goes to these gorgeous Jersey blueberries, and I'm really strict with color and size when I'm picking (labor of love, especially with the crazy heatwave this summer).

Carolyn Jung said...

You are right -- I love how the berries didn't break down in this pie. That's a rarity. They have such wonderful texture when they remain whole and distinct like that.

Sue said...

Really gorgeous looking pie. I love that you used so many blueberries. Yum!

May Ling Wu said...

I hate blueberries but these pictures are amazing. Makes me want some!

Phyllis said...

Carolyn: And the fresh blueberries manage to plump up even more after you mix them into the sauce mixture!

Sue: Thanks!:) Yes, I went a bit crazy with the amount of blueberries I put in each pie.

May Ling Wu: Hi, thanks for visiting! You hate blueberries? Say what? ;) Try them in this pie and you might become a convert!

A Busy Nest said...

love the photo too

Jessica said...

Oh yum! I love blueberry pie and this looks delicious! I really love your pictures and the way you've styled the photo. Beautiful!

Phyllis said...

A Busy Nest: Thanks! Wonderful recipes on your blog (especially that blueberry cheesecake ice cream - YUM!)

Jessica: Thanks! No styling required, the pie speaks for itself :)

Kim - Liv Life said...

My husband has been out of town and blueberry is his all time favorite. I think I will surprise him with this tomorrow!

Taylor said...

Holy wow those blueberries are ginormous! Makes for a beautiful lookin' pie!

Hana said...

Wow, just last weekend I had a piece of a pie that looked almost exactly like this. It was delicious and was going to try to figure out the recipe. But now I don't have to!

Phyllis said...

Kim: I hope you and your husband love the pie!

Taylor: These pies were made with the fattest blueberries I could find!

Hana: Let me know how my pie measures up!

Sanjeeta kk said...

Blueberries looks absolutely gorgeous! Love the recipe.

mr. pineapple man said...

It definitely looks like one!

Unknown said...

This does look perfect, from the crust to those blueberries oozing out of the side.