Blueberry Pie

banner
Preparation info
  • Makes

    one 9- to 10 inch

    Pie
    • Difficulty

      Easy

Appears in
Baking

By James Peterson

Published 2009

  • About

Because berries release a lot of liquid as they cook, they’ll turn into soup or at least make the bottom crust soggy when baked in a pie. To avoid this, cook the fruit long enough for it to release its liquid and for some of the liquid to evaporate, and then thicken the mixture with cornstarch. You can also cook the berries just long enough to get them to release their liquid, then drain them over a pan and boil down the liquid. The liquid and berries can then be reunited, sometimes with co

Ingredients

Method