Blueberry Pie Recipe That Is Not Runny (Divinely Delicious)
A fresh and plump blueberry pie that is not runny. Indulge in its buttery, flaky crust with a sweet and juicy blueberry pie filling. It is no lie that this recipe is a classic holiday treat, and it is beloved by many for its mouthwatering flavors. An essential part of making this recipe is the pie filling, so make sure not to make it runny and avoid adding plenty of thickeners.
Servings: 8
Equipment
- Measuring cups
- Mixing bowls
- Measuring Spoons
- Rolling Pin
- Pastry brush
- 9-inch pie pan
Ingredients
Pie Crust
- crust of pie
- 1½ cup all-purpose flour
- ½ teaspoon salt
- 3 tbs of water
- ½ cup butter
Blueberry pie filling
- 1 cup of sugar
- 5 tbs corn starch
- 1/4 tsp cinnamon
- 5 tbs finely grated lemon zest
- 5 cups fresh blueberries
Egg Wash
- 1 Egg
Instructions
Making Pie Crust
- Heat oven to 392 °F.
- Next, add the flour and salt in a large bowl, then cut the butter into the flour mixture.
- Afterward, gently add a tablespoon of cold water into the mixture. Knead until the dough is soft and smooth.
- Form it into a ball after kneading the dough on a floured bench. Afterward, roll the dough out to about 1/8-inch thickness using a rolling pin. Grab the 9-inch pie pan and turn it upside down on top of the dough. Trace it, and cut it 2 inches bigger than the pie pan using a sharp knife.
Making Pie Filling
- Grab a bowl, add the sugar, salt, cornstarch, cinnamon, and lemon zest, then whisk together the ingredients.
- Carefully stir in the blueberries, making sure to coat them evenly. Pour the mixture into the pie crust. Brush the edges of the bottom crust gently with the egg wash prepared using a pastry brush.
- Get your remaining pie dough in a circle, and cut out at least 1″ strips of dough. Then, place the strips on top of the blueberry pie horizontally, then perpendicularly to form an X, repeat the process until a lattice pie crust is formed.
- Clean the edges by trimming and crimping the pie crust, then gently brush the top with egg wash.
- Place the pie on a sheet tray, bake for 55 minutes until juices in the middle of the pie are bubbling. Make sure the liquid in the middle is bubbling. The fluid needs to boil to activate the starch. Otherwise, the filling will be runny.
- To finish it off, take out the pie from the oven, let it cool on a rack. Serve and enjoy!
Notes
Creating holes in the crust helps it to avoid inflating. Supposing you do not want to use cornstarch, you add flour instead. If you don’t have fresh blueberries, you can use frozen blueberries and increase the baking time by 15 minutes.
Avoid adding too many blueberries than what is required in the recipe. If you did put plenty of it, it would not go well with the quantity of cornstarch. Likewise, always follow the exact amount that is needed in the recipe. It is important to know that a lattice crust serves as vents for the liquid while it bakes. Also, it allows you to see when the pie filling is bubbling to check if the pie is finished. That is why lattice crust is commonly used for berry pies rather than solid top crust.
If your conventional oven’s dial is not precise, use an oven thermometer to guarantee the correct oven temperature. Also, utilize a toaster oven when your conventional oven has fluctuating temperatures and hot spots.
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