Blueberry
A Genius Blueberry Pie Just in Time for the Summer Season
Courtesy of Rose Levy Beranbaum.
Photo by James Ransom
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46 Comments
J
May 17, 2020
I’ve been baking Rose’s blueberry pie (I make it as a tart) for decades, and it never fails to earn rave reviews!
Aminator
June 12, 2019
My mother's recipe! I've never seen anyone else post it. Best and easiest way to do blueberry pie.
Elizabeth S.
June 10, 2014
Yes, it definitely works well with strawberries. It's also delicious with peaches.
Martha H.
June 9, 2014
I've made Rose's blueberry pie numerous times, always to great results. I just carted a half a flat of super-rich strawberries home from Santa Barbara to Austin. Think this half-cooked/half fresh technique would work with strawberries?
Anna P.
January 27, 2014
I'm a baker and although the pie looked beautiful, this recipe didn't do it for me. I did however use frozen berries. Not sure if it is what made the difference though. I think I prefer "goopy" berry pie.
lorie B.
October 16, 2013
This pie is absolutely amazing. Made it a few weeks ago and gosh, I may be making more pies! I did in fact, end up using berries I froze and had no problems. I did not thaw them. It turned out amazing. The crust was well worth the effort. The non bake method turns out a pie bursting with flavor.
frugemel
October 23, 2013
I used my berries frozen too! It worked perfectly, I just dusted the frozen berries with a little cornstarch in case they bled.
frugemel
October 11, 2013
So has anyone tired this using frozen blueberries? I've got a ton leftover from summer! Does it work if you just thaw them or do you have to make concessions for extra watery berries?
Maya L.
September 4, 2013
I made this pie twice over Labor Day, I used half and half fresh orange and fresh lemon juice and a bit of spicy cinnamon. IT WAS A HUGE HIT BOTH TIMES!! Thanks for the great recipe :-).
Sandra R.
September 4, 2013
I have her book and had never tried this pie until this article...OMG...I will never ever make a blueberry pie any other way!!! Thank you for pointing out this marvelous way to have the fresh berry taste.
Phyllis S.
September 1, 2013
I love Berenbaum but not cornstarch. I came up with a blueberry pie that uses none. I make a custard with creme fraiche and eggs, a bit of vanilla. Dust the blueberries with some arrowroot powder. It all holds together mah-vel-lous. Check out the recipe at: www.cookingontheriver.blogspot.com You might need to scroll down a bit. Worth the scroll stroll.
Marjorie W.
September 1, 2013
I made this today. I had real worries that it wasn't going to set up. I was prepared to have blueberry "soup" in my pie plate. How wrong I was! This is so delicious and exactly what I was hoping for. I've had two pieces so far and am trying hard to not have 3! It's so good I might want to marry it.
CARLA
August 30, 2013
Today I will go to eat this pie!! I am happy, thank you! from Buenos Aires, Argentine!
jjc
August 30, 2013
Many thanks, Kristen. One last question, if I may: Gluten-free flour will work in the crust? -- Julie
Kristen M.
August 31, 2013
I haven't tried it, but I think it could work. It might be a little crumbly but it will probably still taste good!
jjc
August 29, 2013
Could a sugar substitute work? Diabetic issues in my house. Also, and sorry for the dumb question, but do the sugar and cornstarch both act as thickeners (so you don't need both)? Thank you.
Kristen M.
August 30, 2013
I think whatever sugar substitute you like would work -- I would just add it to taste when you're cooking the filling. Sugar and cornstarch both work as thickeners, but you may still want some sweetening in the filling. (And not a dumb question at all!)
Sandy
August 29, 2013
This is similar to the great blueberry pie recipe from Amanda-- I think it's called Helen Gurtz's double blueberry pie with a little bit of sweetened cream cheese (and I always add a tablespoon of rum) swirled on the baked pie crust before you add the filling. I usually use waaay more fruit than called for and mix it up with chunks of peaches, sliced strawberries, raspberries -- whatever is available in addition to lots of blueberries. it's FABULOUS!!
SCL
July 3, 2022
Sandy- when you add more fruit, do you increase the cornstarch slurry and “sauce” proportionately? I like the recipe but find four cups of blueberries is skimpy for a nine inch pie.
Mary E.
August 29, 2013
what do you think would happen if I used frozen blueberries? Disaster? I have gallons and gallons that I froze earlier in the season.
Kristen M.
August 30, 2013
I think if you allowed them to thaw completely and then dried them off well, that might work! (Though I haven't tried it myself.)
Jennifer
August 29, 2013
Why use cornstarch at all? Check out Julie Rosso's double crust blueberry pie recipe in Great Good Food--1/2 cup sugar (as with this recipe), 2 T. flour, spices (which I vary depending on what odds and ends I have carted to beach to use up). Light, and EASY.
ergringle
August 28, 2013
I have a recipe for Michigan Blueberry Pie that uses 2 cups of cooked berries and two of fresh. It's the best! I use a combination of 1/3 cup white sugar and 1/3 cup dark brown sugar, packed plus 1 T butter, 2 T lemon juice,3T flour, a pinch of salt and 1/4 tsp. nutmeg. No added liquid. Scrumptious!
1natalplum
August 28, 2013
I make something like this with huckleberries...the main difference is that I paint the cooled pie shell with white chocolate to make it juice-proof. The berries burst in your mouth like sweet-tart caviar...mmmm.
Sylvia
August 28, 2013
This is the blueberry pie I grew up with and still make today. I like to add lemon curd to the whipped cream. Yum!
Lena K.
August 28, 2013
No egg in the crust? Just making sure it was not missed out.
Kristen M.
August 30, 2013
Nope! Just the optional brushing of egg white (to help create a barrier between the filling and the crust).
Susan D.
August 28, 2013
It's a lot like a recipe from 1982 in Maida Heatter's New Book of Great Desserts, although the proportions of the ingredients are different. Still, it's a great pie, especially with whipped cream.
Ilse B.
August 28, 2013
Here is one I got from Gourmet Magazine years ago: No cooking at at.
Buy or make a graham cracker crust. Wash about 4 cups of blueberries and let them dry. Put into the crust - you want it pretty full, so add or subtract as needed. Heat a jar of black currant jelly in the microwave - I usually empty it into another container, because of the high sugar content it gets very hot, so be careful and wear oven gloves when you take it out. Pour the jelly over the blueberries and swirl about a cup of sour cream (you could use creme fraiche or yogurt, too) over the whole pie and you are done. I put a little lemon juice in the sour cream but you can use other flavors,too. Place in the refrigerator for about 2-3 hours, you want the jelly to set completely and the pie to be cold. Tada!
Buy or make a graham cracker crust. Wash about 4 cups of blueberries and let them dry. Put into the crust - you want it pretty full, so add or subtract as needed. Heat a jar of black currant jelly in the microwave - I usually empty it into another container, because of the high sugar content it gets very hot, so be careful and wear oven gloves when you take it out. Pour the jelly over the blueberries and swirl about a cup of sour cream (you could use creme fraiche or yogurt, too) over the whole pie and you are done. I put a little lemon juice in the sour cream but you can use other flavors,too. Place in the refrigerator for about 2-3 hours, you want the jelly to set completely and the pie to be cold. Tada!
samanthaalison
August 28, 2013
Does it make clean slices?
tnypow
August 30, 2013
I was wondering something similar like that first "slice" would be a hellish maneuver and a mess.
Kristen M.
August 30, 2013
In my experiences, it actually holds together well in slice form -- though not a perfectly clean cut like traditional blueberry pies with lots of thickeners.
taryn
August 28, 2013
Could you include weight measurements please, either ounces or grams will be ok
Kristen M.
August 30, 2013
I will try to get these, but I'm away from home this week and don't have access to the book. The recipe is pretty forgiving, however, if you have access to volume measures.
speechless1
August 28, 2013
I love Rose. I just made her Open-faced Designer Apple Pie, but with pears. Fun. It looks like the picture! I like her instructions, easy.
chava
August 28, 2013
This also appears in Susan Hermann Loomis's wonderful Farmhouse Cookbook, as Blueberry Pie Glace, where I first saw it several decades ago. And I think she got it from a restaurant in Maine. And I agree with aujourdui - better when you don't cook the bulk of the berries at all.
Cookease
August 28, 2013
A local cookbook did one BETTER
Basically cook down 1 1/2 c berries with juice of 1/2 lemon with zest, 1/2 t cinnamon, and 3/8c sugar...til thick and 'jammy'...then add the rest of the FRESH berries 2 1/2 cups...serve in a baked graham cracker crust...top w/ creme fraiche or whipped cream YUMMMMM NO CORNSTARCH!
Basically cook down 1 1/2 c berries with juice of 1/2 lemon with zest, 1/2 t cinnamon, and 3/8c sugar...til thick and 'jammy'...then add the rest of the FRESH berries 2 1/2 cups...serve in a baked graham cracker crust...top w/ creme fraiche or whipped cream YUMMMMM NO CORNSTARCH!
Elizabeth S.
August 28, 2013
Use whatever additional flavors complement the fruit--a squeeze of lemon juice or some zest, maybe a sprinkle of cinnamon. Cardamom or ginger for peaches. etc.
Elizabeth S.
August 28, 2013
I've used a recipe similar to this for years. I used a ratio of about half/half cooked/raw frui, and I top mine with whipped cream. The same technique works beautifully for other summer fruits--I love it with peaches or strawberries.
Margit V.
August 28, 2013
Love Rose Levy Beranbaum's recipes! I've had such good success in using her books! She really teaches one to excel in baking.
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