Wednesday, 22 April 2020 21:16

Blueberry Pie

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Yields 1, 9” pie
Fresh or frozen berry 670g / 4.5 cups
Water or juice from defrosting 77g / 5 TBSP
Sugar 127g / 1/2 cup and 2 TBSP
Water 40g / 2 TBSP and 2 tsp
Cornstarch 27g / 3 TBSP and 2 tsp
Salt 2g / 1/4 tsp
Lemon juice 10g / 2 TBSP
2 pieces of ~11” pie dough circles at 250-270g pet piece 
Thaw berries, if frozen, and strain the juice to use in the recipe. If using fresh fruit, use water.
Bring the first water/juice to a boil with sugar.
Dissolve the cornstarch in the second water.
Add the salt and starch mixture to the boiling juice and cook until the mixture thickens.
Remove from the heat and add salt and lemon juice. 
Fold in the berries gently.
Cover and co before pie assembly.

See video for the assembly process.

Bake immediately after assembling.
Apply egg wash and sprinkle with sugar.
380F for 45-50 min or until the top crust is golden brown and filling starts to boil.

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