Blueberry Pie Recipe (2024)

FAQs

What is the best thickener for blueberry pie? ›

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

One reason could be that you did not cook the filling long enough. The filling needs to be thickened before it is put into the pie crust. Another reason could be that you used too much liquid in the filling. Too much liquid will make the filling runny and soupy.

You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better. Cutting the pie: It's crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.

One potential risk of making a translucent custard, like pecan pie filling, is that it might not set properly, leaving you with an unappetizingly runny slice. Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

A fruit pie is ready to be pulled from the oven when its juices are bubbling in the center of the pie, not just the sides!

Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

How do you know if pie filling is thick enough? ›

Cook over medium-low heat, stirring constantly, 5-10 minutes until the mixture is thick enough to mound slightly _ until it looks more like pudding than sauce. If it is not cooked sufficiently at this stage, it will be runny even after it is chilled. If you're not sure, cook it more, not less.

And, finally, as much as a steaming-hot slice of apple pie sounds appealing, let your pie rest for at least an hour before slicing. The filling will thicken as it cools and don't worry—your pie will still be plenty warm enough to gently melt that scoop of vanilla ice cream on top of it.

Uses: Tapioca “is flavorless and gives fruit and fruit juices a glossy shine,” Chattman says, making it a favorite alternative to cornstarch in pies. Or get the best of both worlds: “Juices thickened with both cornstarch and tapioca become satiny and smooth, an appealing combination,” she says.

Many people swear by quick-cooking tapioca as a pie thickener. This starch comes from the roots of the manioc or cassava plant and it's sold as pre-gelatinized pearls.

How to Make Perfect Berry Pie: Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally. Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.

The three most common starches used to thicken the fruit juices of a pie are flour, tapioca, and cornstarch. I prefer cornstarch because I find that it actually enhances the flavor of the fruit.