Blueberry Pie Recipe (2024)

FAQs

Should I prebake my pie crust for blueberry pie? ›

Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being a runny mess when you cut into it. Tapicoa flour works better than flour or cornstarch because you need less, and it wont alter the color or texture of the pie filling like those will.

A fruit pie is ready to be pulled from the oven when its juices are bubbling in the center of the pie, not just the sides!

Another reason why blueberry pie might be runny is that it just didn't bake long enough. The filling should be bubbling so that the cornstarch has a chance to gel with all of the juices from the berries.

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

4Allow the pie to cool for two to three hours before cutting for the best results (this gives the filling time to thicken and set properly).

Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

Can you leave a blueberry pie out overnight? ›

According to the U.S. Department of Agriculture, pies containing perishable ingredients such as eggs or dairy must be refrigerated once cool. Fruit pies, however, are food-safe at room temperature for up to two days because they contain plenty of sugar and acid, which slow the growth of bacteria.

Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days. Additionally, to keep the fruit pies a few extra days, they can be stored in the refrigerator.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.

Remove the pie from the oven, and set it on a rack to cool. The filling will be quite liquid at first, but will set as the pie rests. If you want the pie to slice cleanly, without oozing filling, allow it to cool completely before serving; this will take at least a couple of hours.

Bake with weights in the center.

Add pie weights, dry rice, dried beans or (as I've done here) dry wheat berries, enough to fill the pan 2/3 full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. Bake in a preheated 375°F oven for 20 minutes.

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

Bake the pie fully.

If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling. You want to see thick bubbling! The bubbling of the filling is activating the natural gelatin of your fruit as well as your thickeners.