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!
