Blueberry pie is delicious and tender with a lot of juicy filling. The filling is moderately sweet, with a slight sourness, although, of course, its taste can be adjusted to taste by using more / less sugar or lemon juice.
- General \ asset cooking time: 1 hour 45 minutes \ 20 minutes
- Servings Per Container: 8 Servings
- Caloric value (100g): 189 kcal
- Cost: average cost
How to make blueberry pie?
- Yeast puff pastry - 500 g
- Blueberries - 500 g
- Sugar - 100 g (or to taste + 1 tablespoon for sprinkling the cake before baking)
- Lemon - 0.5 pcs. (juice and zest)
- Apple - 1 pc.
- Potato starch - 2 tablespoons (with a slide)
- Water - 0.5 tbsp. (200 ml) (cold boiled)
- Vanilla sugar - 1 tsp
- Egg yolk - 1 pc.
Things to know (Q&A)
How do you keep a blueberry pie from being runny?
To avoid a runny blueberry pie, use smaller berries, use tapioca flour , and allow the baked pie to cool as instructed in the recipe! If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel.
Should I thaw frozen blueberries before baking a pie?
You CAN thaw frozen fruit first, but you DO NOT NEED TO thaw frozen blueberries before baking them in a pie. You will most definitely need to bake the blueberry pie longer than you would with fresh or thawed fruit though.
How do you thicken blueberry pie filling?
Cornstarch — Thickens the pie filling so it's syrupy and delicious. Water– Thins out the filling so it's the perfect consistency. Lemon juice– It's too subtle to taste, but this ingredients complements the blueberries, brightening their natural flavor.
Why is my blueberry pie so watery?
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.
How do you thicken a blueberry pie?
The most common thickeners used for pie fillings are flour, cornstarch and tapioca . These starches all work well to thicken pie filling juices but not of equal power. All thickeners have advantages and disadvantage. The trick is to use just the right amount to achieve the desired thickness after the pie is baked.
Why is my blueberry pie so watery?
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.
How do you keep a pie filling from being runny?
Especially Good with Frozen Fruit
If you're cooking a berry pie out of season and have to use frozen fruit, using a grated apple and tapioca starch will come in handy, since thawed berries tend to be extra-watery.
Do you have to thaw frozen blueberries before baking?
Most recipes call for thawing berries before baking , particular if the recipe can be made with either fresh or frozen berries. This allows the ice crystals that may have formed around them to melt away. … Coating berries with flour helps them suspend in the batter and prevents them from all sinking to the bottom.
Should I thaw frozen fruit before making a pie?
Frozen fruit should work fine in anything baked or cooked . … Thaw frozen fruit first if what you're making has a short baking or cooking time. You may potentially need to extend baking time to make up for cold ingredients. For best results, if a recipe calls for fresh fruit — use it.
How do you thaw frozen berries for a pie?
There's no need to drain off the juices or add extra starch—simply thaw to about 50°F (10°C) , and prepare the pie filling as directed. The frozen fruit will deflate and release its water content as it thaws, so it will seem juicier.
Can I substitute frozen blueberries for fresh in pie?
Frozen blueberries may be substituted for fresh berries in most recipes. Blueberries have been popular for centuries, lending their sweet flavor and vivid color to desserts and preserves. … Frozen blueberries may be used for almost any recipe that calls for fresh blueberries.
What is the best thickener for blueberry pie?
The most common thickeners used for pie fillings are flour, cornstarch and tapioca . These starches all work well to thicken pie filling juices but not of equal power.
How do I make my pie filling less runny?
To avoid a runny blueberry pie, use smaller berries, use tapioca flour , and allow the baked pie to cool as instructed in the recipe! If your pie still has some excess liquid after cutting it, just spoon it out or soak it up with paper towel. 9
How do I make my blueberry pie less runny?
The most common thickeners used for pie fillings are flour, cornstarch and tapioca . These starches all work well to thicken pie filling juices but not of equal power.