| Level: | Easy |
| Total: | 3 hr 15 min |
| Prep: | 25 min |
| Inactive: | 1 hr 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 1 pie |
Instructions
- Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes. Pour into a bowl; stir in 4 cups blueberries, 1/2 cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon,lemon juice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Cool completely, then pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Reviews
My husband loves blueberry pie. Worth the $20 for 7 cups of blueberries.
If you’re willing to put in the effort, this recipe will produce the most exquisite blueberry pie you’ve ever made. Please don’t listen to any of the reviews that dock it points for it’s lack of a formal ingredient list. Yes, that’s a legitimate gripe, but if you’re literate, you’ll manage (all of the info you need is contained in the instructions), and the end result is worth that slight inconvenience. It’s a simple, brilliant recipe that works especially well with wild, handpicked blueberries and locally sourced maple syrup. Enjoy.
There is no recipe just some questionable directions.
I’d love to try this recipe. The ingredients are not being listed at all, just the directions.
Can that be fixed?
Can that be fixed?
Absolutely the best blueberry pie I have ever had. I too forgot the butter in the filling but it didn’t seem to make a bit of difference. I love nutmeg and maple syrup. I didn’t taste the syrup in the baked pie and would ask if real maple syrup was used. Something else I have used with blueberries is almond extract. I used all fresh berries because I had just picked 12 pounds of them. If using frozen I would try to use them only in the cooked berries. In fact I am freezing berries and will make this pie at Thanksgiving as a surprise along with my usual apple and pumpkin pies. The crust was a little heavy but very tasty. LOVED IT!
An ingredients list would’ve been nice.
Best blueberry pie i’ve ever had! I did do a few things differently though. It calls for 1 cup total of maple syrup, but I only used 1/2 cup of maple and then a 1/2 cup of sugar. Instead of the tapioca I used corn starch with cold water and added it to the blueberries as they were simmering on the stove. I also didn’t use any nutmeg. After baking I let the pie rest for 5 hours so when I cut into it it wasn’t runny at all. I also didn’t use this pie crust recipe, I used Ina Garten’s recipe for perfect pie crust. Amazing!
This has a distinct maple flavor. Absolutely disappointing. Blueberry pie should enhance the flavor of blueberry. I’ll not make it again
I haven’t made this yet. Does anyone have any advice about using frozen blueberries ?
First time making and tasting blueberry pie and wow!! The recipe takes some effort, but it is worth it! The flavors in the filling are wonderful and I love this pie crust recipe. The only concern I had was when I initially cut it, the filling seemed too watery, but it firmed up more as it cooled. Will definitely make this again!