Blueberry pie

TIME3 hours MAKESOne pie PORTION
0.5x 1x 2x 3x

This recipe from Stella Parks is perfect — a flaky rough puff crust, a mixture of fresh and wild blueberries, and coriander powder to really accentuate the flavour of the blueberries.

Feel free to change things up if you would like — play around with the berry and the spice, for example blackberry and cinnamon, or raspberries and cardamom.

INGREDIENTS

Filling

  • 565g fresh blueberries
  • 225g frozen wild blueberries
  • 30g juice from 1 lemon
  • 195g sugar
  • 1/2 tsp (2g) kosher salt
  • 1/4 tsp ground coriander
  • 50g tapioca starch (or 20g tapioca + 30g cornflour)

Egg wash

  • 1 large egg
  • 1 large egg yolk
  • 15g (1tbsp) heavy cream
  • Large pinch of salt

STEPS

  1. Toss regular and wild blueberries, lemon juice, sugar, salt, coriander, and tapioca starch in a large bowl, folding with a flexible spatula until well combined.

  2. Scrape into prepared pie shell and top with remaining dough, using a solid sheet, cutouts, or a lattice design — I like to use a herringbone design as in the recipe image. Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower- middle position and preheat to 200ºC.

    crust

  3. Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer.

  4. Place chilled pie on a parchment-lined half-sheet pan. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes longer. If crust completely covers filling, bake until pie reaches an internal temperature of 101ºC on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.

  5. Cool pie until no warmer than 29ºC on a digital thermometer, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the bottom crust is completely cut. Wrapped in plastic wrap, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 180ºC oven to revive crust before serving.

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