Blueberry pie recipe

Recipes

Michael Aviles and Kelly Moss
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Sticky, spicy and full of fruit. This pie looks beautiful on the plate and tastes even better.

Note the cook and prep time is based on using a shop-bought pie crust.

150 g sugar
2.5 tbsp cornflour
0.2 tsp salt
0.2 tsp ground cinnamon
160 ml water
600 g fresh blueberries
1 tsp vanilla extract
2 tbsp butter
2 tsp freshly squeezed lemon juice
1 tsp finely grated lemon zest
1 x 25cm/10-inch pie crust, blind-baked and cooled, or 500g/17.5oz shop-bought shortcrust pastry

5.3 oz sugar
2.5 tbsp cornflour
0.2 tsp salt
0.2 tsp ground cinnamon
5.6 fl oz water
21.2 oz fresh blueberries
1 tsp vanilla extract
2 tbsp butter
2 tsp freshly squeezed lemon juice
1 tsp finely grated lemon zest
1 x 25cm/10-inch pie crust, blind-baked and cooled, or 500g/17.5oz shop-bought shortcrust pastry

5.3 oz sugar
2.5 tbsp cornflour
0.2 tsp salt
0.2 tsp ground cinnamon
0.7 cup water
21.2 oz fresh blueberries
1 tsp vanilla extract
2 tbsp butter
2 tsp freshly squeezed lemon juice
1 tsp finely grated lemon zest
1 x 25cm/10-inch pie crust, blind-baked and cooled, or 500g/17.5oz shop-bought shortcrust pastry

If you want to use ready-made pie crust, feel free! Why exhaust yourself making pie dough? However, you should use fresh blueberries and real butter. If using ready-made pastry, cover a pie dish and blind-bake for 25 minutes.
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 225g/8oz blueberries. Bring to a boil and smash half the berries (a wooden spoon or an oldfashion potato masher does the trick).
Continue to stir constantly until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. You must let this cool before proceeding. If you're in a hurry, you can cool the filling quicker by submerging the bottom of the pan in a bowl of ice and water while stirring.
Fold in 375g/13oz blueberries, coating them well. Scoop into a cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if possible.
To serve, remove pie from refrigerator and allow it to come to room temperature. Serve with whipped cream or vanilla ice cream.

Recipe taken from Cape Cod online. Image: HandmadePictures/Shutterstock.

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