Friday, September 4, 2020

Blueberry Pie Part Two: The Filling by Vicki Delany

Two weeks ago, I gave you my recipe for fruit pie crust. My favourite type of fruit pie, by far, is blueberry and nothing beats it if you are using fresh, in season, local blueberries.


Blueberry Pie Filling

1 tbsp. lemon juice

5 cups fresh blueberries

2 tbsp. all-purpose flour

1 cup sugar

2 tbsp. cornstarch

1 tbsp. butter

Glaze:

1 egg yolk

1 tbsp. water

2 tsp sugar

 

Preheat oven to 425 degrees.

Line bottom of prepared 9 inch pie plate with one sheet of pastry.

Sprinkle lemon juice on berries.  Mix flour, sugar, and cornstarch. Add to berries and toss until all berries are coated. Dot with butter. 

Add filling to the pie plate.  Top with second sheet of pastry. Seal edges. Cut steam holes in the center of the top crust. 

Mix egg yok and water and brush across the pastry.  Sprinkle with sugar

Bake for 15 minutes.  Reduce heat to 350 and continue to bake for 35 – 40 minutes, until crust is golden brown.









It might be blueberry season now, but it will be Christmas before you know it. And what better way to welcome the holiday than with a Year Round Christmas Mystery.  DYING IN A WINTER WONDERLAND, coming September 28

 

3 comments:

  1. The rest of the recipe! I'm so happy now. And a bit hungry, too.

    ReplyDelete
  2. I still prefer an unbaked blueberry filling, but if you could pass a piece of this version through the computer I'd happily eat it!

    ReplyDelete
  3. The recipe sounds very good, I'm looking forward to the book
    Penney

    ReplyDelete