Nothing’s more American than apple pie…
…at least that’s what they (and my husband) say. In fact, the first recorded recipe for apple pie was written way back in 1381 back home in England – sorry husband, you are WRONG and I am oh so right (for once)!
To me there is nothing more American than Blueberry Pie. I love, love, love Blueberry Pie and am lucky to have only eaten the most delicious home-made pie made from a recipe handed down from Me-Ma (grandma) to mom. Sweet, fruity and delicious, Blueberry Pie is actually one of the quickest and easiest pies to make because it does not require any pitting, peeling, or chopping of fruit – hurrah!
This pie makes a great dessert for dinner parties because it is best made a day in advance so the super juicy filling has plenty of time to set overnight.
If you’re baking this pie outside of blueberry season, or have a huge bag of frozen blueberries that you want to use, don’t fret! Simply substitute the fresh blueberries for frozen ones. Just be sure to thaw and drain them before using.
I love to pair this blueberry filling with the Coconut Pie Crust from Dahlia Bakery – it’s simply divine! Alternatively, you can use your own pie crust recipe, or save time and energy by using store-bought dough. Whatever you decide, you do need to ensure that your pie crust is chilled in the fridge for at least an hour before baking to prevent shrinkage.
I am not very good (in fact, I am terrible!) when it comes to food presentation. So I use a Pie Crust Cutter to save my pie from a fateful Picasso-esque finish.
This tool is AMAZING and so easy to use. Just select the size of your pie pan on the adjustable dial, choose your fave cutter design (plain, scalloped, loose wave or tight wave), and then rotate the cutter around it’s axis, as you would a compass, et voilà – a perfectly round pastry crust. I couldn’t resist going “all out” with a wavy edge for my pie – it’s so fancy, my pie looks professional!
To make my Blueberry Pie you’ll first need to place a baking sheet onto the middle rack of the oven and pre-heat the oven to 400°F (204°C).
Place the sugar, cornstarch and salt into a bowl and mix thoroughly. Add the blueberries and combine until they are completely coated in the sugar mix.
Pour the blueberry filling into your chilled pie shell.
Place the pie on top of the hot baking sheet on the middle rack of the oven and bake for 35 to 40 minutes, or until the crust is golden and the filling is bubbling. Keep an eye on your pie – if the pie crust begins to brown too much, cover it with aluminium foil to keep it from burning. I did this for the last 15 minutes of the cooking time.
Remove your pie from the oven and leave it to cool for 3 hours at room temperature, or preferably overnight, before serving. This allows the filling to thicken and set to a nice, yummy consistency.
Slice your pie into generous wedges and top with lashings of fresh whipped cream – now it’s time to sit back and enjoy! And if there are any leftovers – I had to consult the Oxford English Dictionary to find out what “leftovers” are – this pie can be covered and stored in the refrigerator for up to 5 days, or frozen until your next pie craving.
As well as writing this food blog, I also run the Arugula & Rocket Cook Shop, from which I sell the best, most ingenious and super cute kitchen gadgets (in my humble opinion) that I’ve discovered during my food adventures across the globe – I hope you like them!
Do you have a recipe that you’d like to see on the blog? Have you made one of my recipes that you would love to share? Or have you discovered a great product that you cannot find in the shops? Simply email me at: firstname.lastname@example.org – I’d love to hear from you!
Blueberry Pie with Coconut Crust
5 Tbsp Cornstarch
¼ Tsp Salt
Place a baking sheet onto the middle rack of the oven and pre-heat the oven to 400°F (204°C).
Place the sugar, cornstarch and salt into a bowl and mix.
Add the blueberries and combine until they are completely coated in the sugar mix.
Pour the blueberry filling into the pie shell. (Note: the pie dough must be chilled in the fridge for at least an hour before baking to prevent shrinkage).
Place the pie on the hot baking sheet on the middle rack in the oven. Bake for 35 to 40 minutes, or until the crust is golden brown and filling is bubbling. (Note: if the pie crust begins to brown too much, cover with aluminium foil for the last 15 minutes).
Remove from the oven and leave to cool for at least 3 hours at room temperature before serving.