Blueberry Pie

blueberry pieSummer began yesterday, and summer solstice is one of my favorite days of the year. People have been celebrating the sun since the beginning of time, so why not join in?

One of summer’s great fruits is the blueberry, a delicious superfood packed with manganese, vitamin C, vitamin K, and fiber. I’ll concede that blueberries are probably better eaten when not in pie form, but Mike requested a blueberry pie this weekend, so there you have it. I sought a recipe that used his preferred whole berries, not a pureed-type recipe, and found one that I have to admit has some flaws.

Here’s the problem, from what I can tell: blueberries have a high water content, and this recipe calls for 6 cups of them.There’s also sugar and cornstarch in the filling, but I suspect the cornstarch quantity is well below what it should be because no thickening occurred during baking. Although Mike had a piece and really enjoyed it, I’m afraid that the bottom crust will be a soggy mess today. I’ve never needed a pie dam, but I really could have used one for this.

If anyone out there has a good blueberry pie recipe, please do share it with me. I’d love to try again!

Ingredients

  • 2 pie crusts
  • 6 cups fresh blueberries, rinsed and dried
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • Zest of 1/2 of a medium lemon
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon salt
  • 1 tablespoon butter, cut into small squares
  • 1 egg yolk
  • 1 tablespoon milk

Preparation

Prepare pie crusts; line the bottom of an 8-inch pie pan with one and reserve the other for lattice top.

In a large bowl, combine sugar, cornstarch, lemon zest, cinnamon, nutmeg, cloves, and salt. Add blueberries and toss to coat, stirring gently.

Pour filling mixture into crust and dot with butter.

Create the lattice top crust, sealing the edges well, and refrigerate the pie for 20 minutes before baking.

Preheat oven to 400 degrees; place the oven rack in the lower third of the oven.

Place pie pan on a rimmed baking sheet to catch any drips.

Whisk together egg yolk and milk, then brush on the lattice and crust edges.

Bake for 20 minutes, then turn temperature down to 350 degrees and bake for another 35-40 minutes, until the crust is golden brown and the filling is bubbly.

Cool for 2-3 hours before serving.

 

 

Blueberry Muffins

Last week, my mom brought me a pint of fresh blueberries.  I haven’t baked with fruit very much, but I love blueberry muffins, especially ones with a hint of lemon and a crunchy sugar topping.

Ingredients

Muffins

  • 1 ¾ cups flour
  • ¼ cup plus 2 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup milk
  • 1 egg, well-beaten
  • 1/3 cup vegetable oil
  • ½ teaspoon vanilla
  • 1 cup fresh blueberries
  • Zest of 1 small lemon

Sugar Topping

  • 3 tablespoons melted butter
  • About ¼ cup sugar

Preparation

Preheat oven to 400 degrees.

Line one muffin tin with paper liners.

Wash blueberries and dry on paper towels to remove excess moisture.  Toss berries with 2 tablespoons sugar and set aside.

Sift together flour, ¼ cup sugar, baking powder, and salt in a large mixing bowl and make a well in the center.

In a medium mixing bowl combine milk, egg, oil, and vanilla.

Add to dry ingredients at once, stirring quickly with a fork until just moistened.

Add blueberries and lemon zest, folding in gently, taking care not to break blueberries.

Spoon batter into muffin cups and bake for 23 minutes.

While muffins are still warm, brush tops with melted butter and dip in sugar.