Blueberry Pie Recipes | Taste of Home (2024)

FAQs

Should I Prebake my pie crust for blueberry pie? ›

Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

One reason could be that you did not cook the filling long enough. The filling needs to be thickened before it is put into the pie crust. Another reason could be that you used too much liquid in the filling. Too much liquid will make the filling runny and soupy.

Tip #1: Keep your frozen fruits frozen

First, most fruits are about 90% water and usually frozen at their peak ripeness. If you defrost them, thawed fruits will add excess liquid to your ingredients, making pies and desserts runny right from the start.

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

A fruit pie is ready to be pulled from the oven when its juices are bubbling in the center of the pie, not just the sides! Especially if it is a very juicy pie, make sure those bubbles are have a slower, thick appearance to them, as opposed to the faster, more watery bubbles that appear on the edges of a pie at first.

Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

Should homemade blueberry pie be refrigerated? ›

According to the U.S. Department of Agriculture, pies containing perishable ingredients such as eggs or dairy must be refrigerated once cool. Fruit pies, however, are food-safe at room temperature for up to two days because they contain plenty of sugar and acid, which slow the growth of bacteria.

This doesn't have to happen, you know. There's a simple solution. Rinse your frozen blueberries before you use them. A quick rinse can make all the difference.

1 pound holds 3 to 3.5 cups 1 quart = 1.5 pounds or about 4.25 cups 1 pint = 2.25 cups or about . 75 pounds 1 cup = 6oz or about 65-70 blueberries 9” pie takes about 3 cups of blueberries.

The most difficult part about baking blueberries is not eating them fresh first! Some top varieties for baking include Bluecrop, Chandler, Elliott, and Patriot.

I do not usually par-bake my fruit pie crusts - this is because with a fresh fruit filling (or even with a cooked fruit filling such as my apple pie or my blueberry crostata), the pie has long enough in the oven that it gives the crust enough time to crisp up properly, removing the need for blind baking.

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

The directions on the crust say to thaw and bake as recipe directs, the recipe includes a homemade crust though which they want pre-baked. If the frozen crust says to bake as recipe directs and the recipe says to pre bake then yes, you should pre bake it.

Blind baking means baking the crust without any filling in it. This can be done by lining the crust with parchment paper or aluminum foil, then filling it with pie weights or dried beans to keep it from puffing up.