And you've got to love a thick slice of pie that stands up on its own. Method. I was a bit confused on the wording of the recipe re: baking time when it states "75-90 minutes longer", because that, in addition to the 60-75 minutes mentioned prior, would be much too long I think). Bake until crust is set, about 20 minutes. When I tried it again, I baked at 400 for 20 mins, before reducing the temperature to 350 and baking for another 70 minutes, checking on it every 20 minutes or so in the last half. Thanks. The best part is after the recipe tells you to chill the dough for two hours or best over night it then tells you to WARM IT UP, then it tells you that YESTERDAY you should have divided the dough into TWO SEPARATE PIECES. Working with one half, press it together into a single mass...." Transfer crust to a wire rack; let cool. Okay, after reading this recipe and the reviews, I thought I was gonna make a DELICIOUS blueberry pie! Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the ⦠Only thing I would change is how to fold the crust - recipe says to fold the top crust strips under the bottom (as opposed to most recipes I’ve seen where you fold the bottom up over the top) and I think this might have contributed to the edges of my crust falling off during baking. Also, peaches and strawberries are a very tasty addition if you don't have four pints of blueberries on hand. Then the rest of it takes forever too. I did use my own pie dough recipe; it's an all-butter dough as well, minus the lemon juice. And I know youâll love it, too. "Transfer large clumps of dough to work surface"? © 2020 Condé Nast. Using a bench scraper or knife, divide block into 4 pieces. Also had to replace 1/3 of the blueberries with blackberries, which worked really well. Transfer pie dish to freezer and chill 10 minutes. Recipes you want to make. This smoothie mimics the flavors of everyoneâs favorite muffin, only itâs ⦠Simple and super!! If dough is very soft, chill in freezer for 10 minutes. The results were out of this world. Preheat the oven to 400Ë F. Line a sheet pan with parchment paper. This pie had the perfect level of sweetness and was the perfect addition to a 4th of July cookout. Lay 6 dough strips vertically across filling so that they are parallel to each other, leaving about ½" between them. It was absolutely delicious! TOO SOUR! Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Trim and pinch the edges. I imagine I did not bake it long enough, because the outside edges are nicely set but the middle is not. I made this pie a couple weeks ago...my hubby is gluten free so I use my own crust recipe and for the crumb topping subbed a gf flour blend...I cut the butter in half in the crumble was delicious will make this pie again and soon. A keeper recipe. This recipe was pretty great! The Lemon and topping really work perfectly together. So, there's THAT. This recipe was straightforward and led me to smashing success! Roll out the other half of the dough to fit over the pie. This recipe goes into my FAVS FILE! DON’T MAKE IT!!! Easy and delicious! This is a great pie and easy for a Dad and two sons to make. My goto blueberry pie recipe and also perfect crumb topping for any fruit pie. Just added to my list of pie recipes. To revisit this article, visit My Profile, then View saved stories. My filling didn't quite set, although I honestly think my oven might be a little on the low-temp side, so I'm buying an in-oven thermometer to see if that helps. Drizzle 3 tablespoons ice water over mixture. Drizzle over dough, then mix with a fork until shaggy pieces form. After 20 minutes of baking I removed the pie weights and let it bake a few minutes more. A neighbor first made this pie for us when we had a death in the family several years ago. Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. it worked very well. 1. This is one of the best pies Iâve ever made! Serve. SO, not ONLY did Bon Appetite try to ruin my pie BEFORE I made it with their wrong cooking directions, the recipe itself was wonky! Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Fit 1 round into a 9-inch glass pie plate. Place your pie on a rimmed baking sheet and refrigerate for 1 hour. Meanwhile, for sweet pastry, beat butter and sugar in an electric mixer until pale, add yolk and mix until just combined. If using a clear pie dish, check underneath to make sure bottom crust is evenly browned. The filling is rich and slightly sweet but not overly so. How would you rate BA's Best Blueberry Pie? "Knead in bowl with your hands a couple of times until a shaggy dough forms"? What A remarkably time-consuming yet terrible recipe. Check on your pie after about 45 minutes; if its already nicely browned, cover with foil. The first time I tried this recipe, I followed it as I thought it directed, baking it for approximately 2.5 hours. Crust was typical. The filling isn't overly sweet and the lemon brightens it up just right. Some of the dough? Place the pie onto a large baking sheet and bake for 20 minutes. Position a rack in center of oven; preheat to 425°. I will try this again to improve my piemaking skills, but I want to know what I could do in the future to improve the solidity of my pies. Bake until crust is pale golden, about 12 minutes longer. The crust was good, but don't make this when you are pressed for time, since the dough for the crust needs time to rest (at a few intervals). Turn the oven down to 375, continue to bake for one hour. Then reduce oven temperature to 350°F and bake for an additional 25-30 minutes or until crust is golden brown. Mix next 6 ingredients together in small bowl; Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl. I adapted a basic recipe from the late, great Laurie Colwin, a beloved writer, cookbook author, and contributor to Gourmet magazine. Flute edges using thumb and forefinger or press with tines of fork to seal. It might even have love potion properties (read more about that here). Will definitely be making this again. Bake for 20 minutes. Continue to bake until crust is deep golden brown and juices are thick and vigorously bubbling, 75–90 minutes (check at the 60- and 75-minute mark and loosely tent with foil if browning too quickly; the juices will start to bubble at around 75 minutes but will thicken and bubble faster in the last 15 minutes, so don’t be tempted to pull it out until the bubbles are really going). With machine running, add water by tablespoonfuls until clumps form. I also let the blueberries macerate for about double the time required and it turned out just perfect. I added the required 2 T lemon juice and the 1 t lemon zest. The pie will be quite soupy if using frozen. Except I use a lattice top instead of the crumble. Sprinkle the sugar mixture over the berries and toss to distribute evenly. However, there was so much liquid and the pie didn't hold together well and became mushy. Lift up edges and allow dough to slump down into dish (if it’s too cold to be pliable, let it warm up slightly first). Chill at least 2 hours, or preferably overnight. This recipe is absolutely terrible. Outstanding flavor. Really good, not too sweet which is what I love. Just made this today! Add to dough on work surface. We said might! I did not blind bake but simply baked the whole thing all at once after my frozen berries had sat at room temperature for about an hour. I'm guessing an additional cup beyond what's called for in the recipe would be just right. I did really enjoy this recipe and will be continuing to use it. Only needed an hour in the oven that gets hot very fast. In any case, the pie turned out great! I made this pie for Thanksgiving 2020 and it was fantastic. If you don’t know how to bake a pie crust it would turn into a giant burnt brick. The viscosity is really nice; it isn't so congealed that it reminds you of a cheap store-bought pie, yet it doesn't fall all over the place into a pile of blueberries. As people said it does stand up well and also the crust is very tough and I am sure I did not overwork it. cutting a hole in the middle of the foil) to cover the crust during the final 30 minutes of baking helped evenly brown the crust in the middle to match the outside. I did it with a store bought dough as I didn't have the time. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Obviously somebody made that up while they were working through a hangover in their office. Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Our whole family enjoys it. The rhubarb/strawberry filling tasted great and I would make that part again and use as a topping on yogurt. Toss butter in dry ingredients with your fingertips to evenly coat. Trim dough ends so strips overhang bottom round by ½". (Tip: It’s easiest to start in the middle and work outwards.). Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. The crust is malleable yet sturdy and held up when cut. Maybe you have to be amore experienced baker than I am to make this work. I've spent all day willing myself not to eat more (unsuccessfully). I used a glass-bottomed baking dish and it seemed to help with the even-ness of baking, though depending on your oven I would make sure to rotate the dish during baking to help the crust brown evenly on all sides. The only problem was that the edges of the pie crust shrunk down quite a bit, so I ended up building up the edges of the crust with more refrigerated dough, which I did not bake. water in a small bowl. Carefully transfer whole dough round to pie dish (make sure it’s a deep pie dish—super critical). Add melted butter; mix topping with fingertips to blend. Great pie recipe! I bought a pie crust ready made (so kill me), and the day before yesterday I decided to bake this for July 4th. Unfortunately, there was not much leftover. Do Ahead: Pie can be made 1 day ahead. I made this last night and it was reviewed as the best blueberry pie ever. Maybe would punch up the crumble mixture more next time. Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Comments about cooking for 2.5 hours was a misunderstanding of the recipe. I ended up using the zest and juice of a whole lemon without measuring and it worked out just fine. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Of all the recipes I've tried, this recipe got the best result. 10 Best Blueberry Pie with Fresh Blueberries Recipes | Yummly Sprinkle with turbinado sugar and place the pie onto a cookie sheet before baking. Excellent!!!! I made this pie to bring to a friend's cottage. I would suggest maybe cooking down the filling in a saucepan for a few minutes before pouring it in the crust if you are prone to underbaking like me because the filling is very good (did not have issues with being too tart like other commenters). I also used a deep-dish pie plate. I made this twice in the same week as my family was begging for more! Blueberry Pie Recipes Don't wait to indulge in a slice of blueberry pie, a homey treat that calls to mind Mom's best baking. Drizzle 1 Tbsp. Blueberry Muffin Smoothie. I brushed an egg wash on the bottom crust before adding the berries to prevent a soggy bottom and the juices from seeping into it. Stack pieces on top of one another, tucking any unincorporated dry bits in between layers, and press down to combine, flattening into one mass again. 1 1/4 cups unbleached all-purpose flour plus more for surface, 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice, 5 cups (1 pound 10 ounces) fresh blueberries, 5 tablespoons unsalted butter, melted, cooled slightly. Next time I would make half the crumb topping as it masked the fruit too much. Brush top and edges of pie with egg mixture. Gently scrape in filling and smooth top. The pie will take several more minutes in the oven due to the increased liquid. We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. Ricks, Kalamazoo, Michigan You may want to reduce the lemon juice just a bit depending on how sweet-tart you want it to be. I think I got fooled when it said one of bon appétit’s “best”. Transfer dough to a lightly floured work surface. My dad, mom, husband, kids, sister - everyone RAVED about this pie. Transfer large clumps of dough to a work surface. Toss blueberries, sugar, cornstarch, lemon juice and cardamom in medium bowl. Bake pie 5 minutes, then reduce oven temperature to 375°. Divide dough in half. Line 10" pie plate with crust; Pick over, wash and drain berries. Gently press dough into edges of dish, if needed. 73 of Our Best 4th of July Dessert Recipes (Which Taste Good All Summer Long), 39 Blueberry Recipes to Make Summer a Little Sweeter. I wrote to BA and begged them to clarify this timing before I made it but they NEVER got back to me. I followed the filling directions to a T. Pie is awesome.I prepared it for my dinner and only a small spoon was left for me .Today I am again going to prepare it.Thanks for the recipe. Add blueberries and lemon juice; toss gently to coat and evenly distribute. From classic blueberry pie to new favorites like blueberry cheesecake or blueberry crumble pie, all the recipes you need are here. By far the best blueberry pie I've ever made -- basically made to pair with vanilla ice cream and be eaten outside in the summer. Preheat oven to 375°. To revisit this article, select My Account, then View saved stories. It was absolutely delisious and the recipe included the perfect amount of lemon. Yes, it smells amazing, and yes, people love warm pie. This has to be the most poorly written, intentionally confusing recipe I have ever seen. Lots of compliments! If you're sensitive to things on the sweeter-side, I think you could decrease the sugar slightly. Cover with top crust, slit for steam to escape. And then it bakes beyond forever, 2.5 hours. Bake in preheated oven for 20 minutes. Looked exactly like the photo too. In a small bowl, whisk an egg then brush it over the pie crust. 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