It’s the time of year when much of Ontario’s produce is coming in to season all at once.
And I can’t shove it in fast enough.
Example: 3 peaches, a 1/2 pint of blueberries and 2 plums have crossed my lips in the last 2 hours.
I recognize I have a problem.
I just. can’t. stop.
The thing is, blueberries taste like real-life blueberries right now. Nothing like the vaguely sweet ‘berries’ found out of season.
Perfectly sweet and tart at once, so fresh they nearly pop when you bite in to them and chock full of bright flavour.
There is truly zero room for improvement.
This is an ideal pie recipe for fresh in-season fruit because it leaves the majority of the fruit intact, using a light syrup to mould it into pie form.
For a really easy option go ahead and use a pre-made pie crust. If you’re slightly more ambitious and want to try one of your own, the one I have pictured is as simple as it gets.
A whirl of graham crackers and toasted almonds combine with a bit of oil and an egg white to produce no-chill, no-roll crust with a healthier nutrition profile than a standard crust.
The entire pie also comes together in less than 30 minutes. Less than 15 if your crust is pre-made. Beat that Rachael Ray.
For all you non-bakers out there who fear making dessert for dinner parties or potlucks, bookmark this page ASAP.
I found this recipe myself last year when I was in a last minute panic to make an easy and quick dessert. It has never failed me since.
Erin
Simplest Blueberry Pie
Serves | 6-8 |
Prep time | 5 minutes |
Cook time | 10 minutes |
Total time | 15 minutes |
Website | By Rose Levy Beranbaum from Epicurious |
Ingredients
- 1 pie crust (pastry or graham cracker)
- 4 cups fresh blueberries (divided)
- 1/2 cup plus 2 Tablespoon water (divided)
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 2 teaspoons fresh squeezed lemon juice
- 1/8 teaspoon fine sea or kosher salt
Note
The crust recipe I used came from: http://www.eatingwell.com/recipes/blueberry_tart_with_walnut_crust.html
I replaced the toasted walnuts with almonds. This was my first time testing the recipe and while delicious, it feel apart on me during serving because I didn't use the correct baking pan.
Directions
1. | Add 1 cup of the blueberries and 1/2 cup of water to medium saucepan. Cover and bring to a boil. |
2. | Meanwhile, whisk together cornstarch and remaining water and set aside. |
3. | Once boiling, remove cover turn down to a simmer and stir for 3 minutes until blueberries have popped open and the juices begin to thicken. |
4. | While stirring, add the cornstarch mixture, sugar, lemon juice and salt to the pot of blueberries. Simmer for another minute until the sauce becomes shiny and translucent. Add the remaining blueberries immediately and stir until well combined. |
5. | Transfer warm blueberry mixture into pie crust and allow to cool at room temperature for at least 2 hours. |
The Candid RD says
Oh I agree, I can’t get enough blueberries right now!
I love your pie crust recipe.
Thanks for sharing (this is pin-worthy!)
Erin says
Thank you! The crust turned out a bit crumbly, but using the correct pan I think will help.
Elise Goldberg says
Beautiful recipe! I can’t wait to make it! Quick question- which is the correct baking pan to use for the crust so it doesn’t come apart?
Erin says
Thank you Elise! The recipe calls for a 9″ removable bottom tart pan. I think the base would be thicker and stick together a little better. I did mine in a standard 9″ pie pan and once spread out and up the sides it was too thin and crumbled when served.
Sandra says
Yup, in blueberry overload myself. Just bought 60 pounds to freeze for the winter, so I will definately save some to try this recipe. Thanks!
Erin says
60 pounds!? good gravy! That. is awesome.