Amazing Blueberry Meringue Pie
Submitted by WEZ
Blueberry meringue pie with a thick blueberry-lemon filling of both crushed and whole berries, topped with golden meringue. The classic late-summer fruit pie that uses every blueberry texture.
YIELD
8 servingsPREP
25 minCOOK
25 minREADY
1½ hrsBlueberry meringue pie is a simpler, brighter cousin to the more famous lemon meringue. The filling uses the season’s blueberries twice: a cup gets crushed and cooked down with sugar, cornstarch, and a splash of water until thick and glossy, while the rest fold in whole at the end so each forkful has the little pop of intact berries against the smooth jammy base.
Lemon juice is the bright counterweight that keeps the filling from being one-note sweet. It also keeps the blueberry color vibrant rather than dulling toward purple as the pie cools.
The meringue is the textural surprise. Beaten until stiff and spooned over the still-hot filling, it bakes up to a soft cloud with a tipped-gold crown. Pressing the meringue firmly against the inner edge of the pie crust isn’t decorative, it’s what seals the edges and keeps the meringue from shrinking and weeping as it cools.
Pro Tips
- Spoon the meringue onto the filling while it’s still hot. Cold filling causes the meringue to weep liquid underneath as it bakes.
- Beat the egg whites in a spotlessly clean, grease-free bowl. Even a trace of yolk or oil prevents stiff peaks from forming.
- Add the sugar one tablespoon at a time once the whites are foamy. Dumping it in all at once collapses the structure.
- Cool the pie completely on a rack before slicing. A warm slice oozes; a fully cooled one holds its shape.
Variations
- Swap a half cup of the blueberries for blackberries or raspberries for a mixed-berry version.
- Add a teaspoon of grated lemon zest to the filling for extra citrus brightness.
- Skip the meringue and top the cooled pie with whipped cream and fresh berries for a no-bake topping option.
Ingredients
Directions
Wash berries; crush 1 cup of them, reserving remainder. Blend ½ cup sugar and cornstarch. Add crushed berries and water, and cook slowly, stirring constantly until mixture thickens and bubbles.
Remove from heat; add lemon juice and reserved whole berries. Pour into baked pie shell.
Beat egg whites until foamy; add sugar, a tablespoon at a time, and continue beating until meringue stands in stiff peaks. Spoon meringue over top of hot filling, pressing against inner edge of crust to seal.
Bake at 350℉ (180℃) for 15 to 20 minutes or until meringue in lightly tipped with a golden brown. Cool before serving.
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