| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 1 (9-inch) pie |
Ingredients
- 2 cups sifted all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 to 2/3 cup salad oil
- 3 to 4 tablespoons milk
- 1 quart fresh blueberries, washed
- 3 tablespoons cornstarch
- 3/4 cup sugar
- Dash ground cinnamon
- Dash freshly grated nutmeg
- 1 teaspoon lemon juice
- 4 teaspoons butter
Instructions
- Crust:
- Into a 9-inch pie plate, sift together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
- Berry pie filling:
- Preheat the oven to 350 degrees F.
- To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
- Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
- Crumble the reserved crust on top of the pie.
- Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
- Serve with vanilla ice cream.
Reviews
This recipe produced for me a bunch of wet blueberries not at all of pie consistancy. I served it in a bowl with spoons. Very dissapointing.
I did not measure the oil, just gradually added the milk and oil until I was happy with the consistency. This pie received rave reviews!
This is now my kid’s favorite pie. I initially found the filling too runny. I solved it by taking about 4Ts of the filling mixture and bringing it to a boil in a saucepan, while mashing the blueberries a bit so the cornstarch could thicken the cooking berries. Then I mixed the cooked berries back in to the remaining filling mix and filled the crust. The pie firmed up perfectly.
I have been using a similar pie crust recipe for years, but rolling it out, which works well too.
I changed mine up a bit based on the other reviews. I also didn’t have enough blueberries so I added 2 peaches to mine as well. It turned out perfect! The changes I made were as follows:
To make more crust I increased flour to 3 cups
sugar to 3 teaspoons
salt to 2 teaspoons
1/4 cup milk
1 cup canola oil (this wasn’t gross as some reviewed)
To make more crust I increased flour to 3 cups
sugar to 3 teaspoons
salt to 2 teaspoons
1/4 cup milk
1 cup canola oil (this wasn’t gross as some reviewed)
For filling I added the 2 peaches, about 1/2 cup more sugar since the peaches weren’t quite ripe. But that made them perfect, not too mushy. I then added about 5 tablespoons of cornstarch and it did a perfect job of thickening it up. Wasn’t runny at all. It baked for about 1 hour and 15 minutes.
My husband and son are on a non dairy diet.I am always looking for recipes easy to use substitutes. I did the pie with soymilk, agavae sweetner versus sugar, a corn starch and butter substitute.Pie came out great!! The crust is very thin. I would double the crust recipe if you prefer a thicker crust base and enough for the crumbs on top. Because the blueberries are already sweet after baking, I would cut the sugar by 1/4 cup.
Very easy to make and quite yummy!!!
Very easy to make and quite yummy!!!
it says 4 teaspoons of butter not 4 tablespoons.
I also had problems with it being too runny, after cutting the first piece, I was able to drain almost 1/2 a cup of liquid off. The crust is super easy, but again I also didn’t have that much left over for the topping. I made a little more crust mixture in the bowl I mixed the filling in, so it had some sugar and cinnimon and nutmeg in it and it was great. Overall really easy and great flavors, will bake again but with more cornstarch and more crust for the top.
This pie was very tasty!! We had it with vanilla ice cream, yum yum yum! It was super easy to make but took a little longer to cook (the inside to firm up) than the recipe says. Will make again!!
This is a great and simple pie. Very tasty, not runny, fruit stays whole.
loved it.
Sonia
Palo Alto
Great recipe