Transform your pie-making with this infallible non-runny blueberry pie recipe

Indulge in the tantalizing aroma and delectable taste of a classic blueberry pie that will leave you craving for more. This meticulously crafted blueberry pie recipe eliminates the dreaded runny filling, ensuring a perfect balance of juicy berries and a crisp, flaky crust. Embark on a culinary adventure that will elevate your dessert game to new heights.

Ingredients

For the Crust:

• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 1/2 cup (120ml) ice water

For the Filling:

• 4 cups (480g) fresh or frozen blueberries
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup (60ml) lemon juice
• 1 tablespoon vanilla extract

Instructions

Making the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling:
1. In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract.
2. Mix well until all the ingredients are evenly distributed.
3. Set aside while you roll out the crust.
Assembling the Pie:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out one half of the dough into a 12-inch (30cm) circle.
3. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
4. Pour the blueberry filling into the pie crust.
5. Roll out the remaining half of the dough into a 10-inch (25cm) circle.
6. Cut the dough into strips or use a cookie cutter to create decorative shapes.
7. Arrange the dough strips or shapes over the filling, creating a lattice or other desired design.
8. Crimp the edges of the crust to seal.
Baking the Pie:
1. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool on a wire rack for at least 2 hours before serving.

Tips for a Runny-Free Blueberry Pie

• Use fresh or frozen blueberries that are not overripe. Overripe berries release more juice, which can lead to a runny filling.
• Cook the filling over medium heat until it thickens. The cornstarch will help absorb excess moisture and prevent the filling from becoming runny.
• Let the pie cool completely before serving. This will give the filling time to set and thicken further.
• If you notice that the filling is still too runny after baking, you can add a small amount of cornstarch to thicken it.

Variations

• Blueberry-Lemon Pie: Add 1/4 cup (60ml) of lemon zest to the filling for a refreshing twist.
• Blueberry-Almond Pie: Sprinkle 1/2 cup (100g) of chopped almonds over the filling before baking for a nutty crunch.
• Blueberry-Crumble Pie: Top the pie with a crumble topping made from oats, flour, butter, and sugar for a textural contrast.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a cup of coffee or tea for a cozy and indulgent treat.
• Enjoy as a dessert after a hearty meal or as a standalone snack.

Quick Answers to Your FAQs

Q: Can I use a different type of fruit in this recipe?
A: Yes, you can substitute any type of fruit you like, such as strawberries, raspberries, or apples.
Q: How do I prevent the crust from burning?
A: Cover the edges of the crust with aluminum foil during the last 15 minutes of baking.
Q: My pie filling turned out too tart. What can I do?
A: Add 1-2 tablespoons of sugar to the filling and mix well.
Q: Can I freeze this pie?
A: Yes, you can freeze the unbaked pie for up to 2 months. Thaw overnight in the refrigerator before baking.
Q: How do I store leftover pie?
A: Store the pie in an airtight container in the refrigerator for up to 3 days.