Blueberry-Lemon Pie

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Preparation info

  • Makes one 9-inch pie (serves

    8

    )
    • Difficulty

      Easy

Appears in

Flour

By Joanne Chang

Published 2010

  • About

Blueberry pie holds a special place in my heart, because it is my husband’s all-time favorite dessert. I make it for him for any special occasion: his birthday, our wedding anniversary, Valentine’s Day, Christmas, Thanksgiving. You name the occasion and I’m making a blueberry pie for him to celebrate. Over the years, I’ve come up with several tricks to make this the blueberriest, fruitiest, most delicious pie ever. The point of any fruit pie is to highlight the fruit. But blueberries are so full of juice that it is hard to bake a pie that doesn’t become blueberry soup, unless you thicken the berries some way. Traditional thickeners (flour, tapioca, cornstarch) can diminish the flavor of the berries. How to get around this? I create a thickener that is made with the fruit itself! I cook some of the blueberries down with just a little bit of thickener (cornstarch) and sugar until I get a gooey mess, and then I fold in lots more blueberries. I end up using 8 cups of berries—a lot of fruit for any pie. It’s blueberry heaven. If you are patient enough to let this pie cool completely, then you’ll find that the blueberries hold their shape when you cut into the pie . . . for about five seconds . . . and then they start to ooze just a bit of juice, which is perfect. Or, if you’re like Christopher and you can’t wait that long, you’ll eat the pie warm with blueberries and blueberry juice flowing everywhere. Either way you can’t go wrong.

Ingredients

    Method