We are coming on the end of the season but I think there’s still time for you to try this blueberry pie. You must – this is a real keeper. It is the best blueberry pie recipe I’ve ever come across. I don’t think I’ll ever go back to baking the whole thing completely again. This is all freshness and goodness retained in the berries. Deliciousness to the hilt!!
As you’ve probably figured out by now, I’m not the typical dessert lover. I prefer savory things when given the choice, but I do love fresh fruit pies. I didn’t get a chance to make a peach one this year. Maybe this coming weekend.
In this blueberry pie recipe, you cook only some of the blueberries to make a sort of glaze, to bind all the fresh ones together. When you do this, your fresh berries glisten like jewels. So pretty! One addition I may do next time is to add a little fresh grated nutmeg to the glaze.
I found this method at Food 52 and the recipe is here. It is Rose Levy Beranbaum’s Fresh Blueberry Pie. I also added a cup of blackberries for additional interest. It is not necessary but they did add textural delight – a nice little surprise and burst of flavor in your mouth. I did not make Rose’s crust. I opted to make my own and you can find it on this post. My crust is not buttery as hers is. Hers might be better. You decide. I did use my friend Margaret’s method of making the slurry first. It really does turn out a flakier crust. Thank you Margaret!!
I baked my crust a little too long. As you can see, it is a bit brown, but no matter, it was still so very yummy. Definitely brush the egg white on it to keep it crisp. They say to serve with whipped cream but I prefer a little dab of vanilla ice cream.
One note of warning, because this is so very fresh and sweet, the fruit flies LOVE it, so eat it fast! Enjoy! And thanks to Rose Levy Beranbaum!
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That picture of the pie is beautiful. It looks so real that I could reach in and grab a forkful. Love blueberries. The season for fresh berries will soon fade and I will miss them.
Jovina Coughlin recently posted…Italian Flatbreads
I know – I will miss them too. They are a great brain food – and this is a good way to eat them!
Oh my goodness Mary that looks FANTASTIC! My mouth is watering 🙂
Brit @ Wine, Cheese & Workout Capris recently posted…It Has Been a Rough Few Days and Here’s Why…
Thanks!! My mouth was watering again just posting the pictures!
I have never had a topless blueberry pie. Coming from Maine where blueberries grow wild, I’ve eaten quite a few blueberry pies. This one looks magnificent!
Maureen | Orgasmic Chef recently posted…Aussie Meat Pie
Only you would call it topless!! Do try this out – it’s fantastic!
Wow! What a fantastically delicious-looking pie. And blueberries are so healthy too so no reason not to make it 😉
The Healthy Epicurean recently posted…Healthy American-style pancakes and excess galore
Exactly!! A great excuse to make this pie!!
We can never get fresh blueberries. France is full of confiture de myrtilles, tarte aux myrtilles and everything else aux myrtilles, but no fresh myrtilles. How does that happen?
Roger Stowell recently posted…It is a far, far better thing that I eat now……
Ohhh – so sorry to hear. What about fresh blackberries?
I saw that on Food52 and it sounds so wonderful, I love the fresh uncooked fruit and that glaze (I agree about adding the nutmeg), it’s so simple to make and fresh. It’s wonderful!
apuginthekitchen recently posted…12 Years Ago Today….
Definitely – it’s a really good recipe, Suzanne!!
I love the look of this pie and it’s just perfect for me because blueberries are now in season and are back to being reasonably priced. I’d like to try this and would definitely serve it like you, with ice cream xx
Great!! Please let me know how you like it!
it looks perfect to me!
Tandy | Lavender and Lime recently posted…Recipe Developing And Writing
Thanks!! 🙂
I prefer the ice cream, too 🙂 Beautiful pie!
Francesca recently posted…Chermoula Eggplant with bulgar and yoghurt
Thanks Francesca!! Love your eggplant recipe!
Mary! This looks heavenly!! (y)
Thanks Divya!!