Super Blueberry Pie
Submitted by angelmark0409
Super blueberry pie packs 7 cups of berries into a flaky double crust, sweetened with maple syrup, thickened with tapioca, and brushed with cream for a glossy golden top. A bakery-worthy summer dessert.
YIELD
12 servingsPREP
30 minCOOK
1⅓ hrsREADY
3⅓ hrsSuper blueberry pie earns its name by stuffing seven cups of berries inside a buttery double crust. The trick that sets this pie apart is the two-stage filling: three cups of blueberries get simmered down with maple syrup until the mixture reduces by half, creating a deeply concentrated jam-like base. Then four cups of fresh whole berries fold in for that just-burst pop in every bite.
Maple syrup replaces the usual white sugar, which gives the filling a darker, more caramelized sweetness that pairs naturally with the wild fruit flavor of blueberries. Quick-cooking tapioca handles the thickening, holding everything together without the gummy chalk taste cornstarch can leave behind.
The all-butter crust uses three sticks of cold butter cut into the flour until you can still see flecks of butter. Those flecks turn into steam pockets in the oven and create the shattery, layered flakes a great pie demands. A splash of cider vinegar keeps the dough tender by inhibiting gluten development.
Pro Tips
- Cool the cooked filling completely before pouring into the crust. A warm filling melts the butter in the dough and ruins the flake.
- Chill the assembled pie for 30 minutes before baking. Cold dough hits the hot oven and puffs into proper layers instead of sliding into the pan.
- The high-heat start at 450°F (230°C) sets the bottom crust fast so it doesn’t go soggy under the wet filling. Don’t skip dropping to 400°F (200°C) afterward.
- The cream-and-sugar wash brushed on near the end gives the top its glossy mahogany shine and crackly sugar crust.
Variations
- Add a teaspoon of fresh lemon zest to the filling for a brighter, lifted blueberry flavor.
- Stir in a half cup of fresh raspberries or blackberries for a mixed-berry version with deeper color.
- Swap nutmeg for ground cardamom or cinnamon for a warm-spiced twist.
Ingredients
Directions
In a small sauce pan, simmer 3 cups blueberries with ½ cup maple syrup until the mixture reduces by half, about 20 minutes.
Pour into a big bowl, stir in 4 cups blueberries, ½ cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon lemon juice, ¼ teaspoon nutmeg and ¼ teaspoon salt.
Cool completely, then pour into pie shell, dot with 4 tablespoons butter.
For making the Pie Crust:
Pulse 3½ cups flour, ¼ cup sugar and 1 teaspoon salt in a food processor.
Add 1 diced stick cold butter, process until well mixed.
Add 2 more diced sticks cold butter, pulse until the mixture resembles coarse meal.
Add 1 tablespoon white or cider vinegar.
Gradually pour in ⅓ cup ice water, pulsing about four times until combined.
Transfer onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter).
Wrap in plastic wrap and press into a 1-inch-thick disk, refrigerate at least 1 hour before rolling out.
For making the Pie:
Divide the chilled dough in half, roll 1 piece into a 12-inch, ⅛ inch-thick circle on a lightly floured surface (refrigerate the other piece).
Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge, add filling.
Roll out the other piece of dough and arrange over the filling, press the crust edges together and trim, leaving a 1-inch overhang.
Roll up or pinch the overhang to seal.
Place a foil-lined baking sheet on a rack in the lower third of the oven, preheat to 450 degrees.
Wrap an oiled, wide band of foil around the pie edge to protect the crust.
Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 400℉ (200℃).
Bake the pie for another 30 minutes.
Remove the foil band, brush the crust with heavy cream and sprinkle with sugar.
Bake until golden brown, about 30 minutes more.
Cool and serve.
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