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BAs Best Blueberry Pie

  • So satisfying, not too difficult in the event that you dont overthink it, and delicious! I made this as a half blueberry, half Granny Smith apple pie using 4 glasses of each (apples sliced into slivers in order that compared w/ blueberries). Used salted butter and for that reason reduced salt to 1tsp in the dough. I used food processor for dry ingredients and added butter and liquids to processor and the dough arrived beautifully. The quantity of dough is enough sufficient for a deepdish 9 round glass pie plate (with a bottom and full top, not lattice, pie crust). Rather than an egg wash, I lightly basted with milk (non dairy) and dusted top of crust with some sugar. This pie is better still on day 2! Needless to say its great w/ a scoop of vanilla ice cream, nonetheless it doesnt even require it.

  • Wonderful recipe, proved well. The filling isn’t overly sweet and the crust is lovely and flakey. My guests kept going on in what a delicious pie it had been. Definitely a keeper.

  • Benefiting from the blueberry season in my own area (Lawrence KS-Wohletz Farms) July 2021, I came across this recipe for blueberry pie on the bon appe’tit website – I picked fresh in the AM and prepared that evening – I returned another week for the UPick finale and made the pie another time – by way of a lengthy shot, this is actually the best pie recipe in my own universe. I’ve since baked this pie many times again, today incorporating some strawberries in the blueberry filling. I’ve impressed my best of aficionados/connoisseurs/ fellow bakers plus they have all raved of its stupendous results. I did so not think it is complicated – i must say i benefit from the texture of the dough, but my lattice work might use some practice – i took the simple suggestion manufactured in this article and alternated the strips/added cut right out leaves and berry shapes i dropped onto the leaves – its award winning – many thanks Bon appe’tit !!

  • I’ve made many, many blueberry pies but this is the very first time I tried this recipe. The dough recipe alone requires doubly much flour and butter as other double-crust recipes I’ve used and affirmed there is enough dough left for another pie. To save lots of time & also wear & tear on my wrists and knuckles, I pulsed the butter and flour in the meals processor, then drizzled in the water/juice/vodka mix. Chilling the dough in the fridge after rolling it out helps it be better to braid the lattice topping. The instructions tend to be more complicated than they have to be.

  • How are you currently likely to measure a pint of blueberries?

  • It has to function as most poorly written, intentionally confusing recipe I’ve ever seen. “Knead in bowl together with your hands maybe once or twice until a shaggy dough forms”? WFT does this even mean? Shaggy? What’s “shaggy” dough? You do realize your previous instruction was to utilize 3 COLD STICKS of butter, RIGHT? Do you consider it is possible to “kneed three sticks of cold butter a couple of times” to create a dough?”Transfer large clumps of dough to work surface”? WHAT? All of the dough? A few of the dough? What’s the precise definition of “large clumps”?”Divide dough in two. Working with half, press it together right into a single mass….”AT NO POINT DOES THIS RECIPE ARTICULATE WHAT GOES ON TO THE NEXT 1 / 2 OF THE DOUGH!The very best part is following the recipe orders you to chill the dough for just two hours or best instantly it then orders you to WARM IT UP, then it lets you know that YESTERDAY you ought to have divided the dough into TWO SEPARATE PIECES.I used to possess a bakery. I’ve baked thousands of pies. This recipe is actually an attempt to create something as simple as creating a butter based pie dough appear to be some type of magical undertaking just a “skilled baker” may undertake.Confident no on at BA actually even reviewed this recipe aside from managed to get.

  • Overall delicious recipe! Beautiful and perfectly buttery crust. I really like my desserts on the less sweet side so only used 1/4 c sugar in the filling also it proved great – not too tart but really allow fruit shine through. Also had to displace 1/3 of the blueberries with blackberries, which worked effectively. Only thing I’d change is how exactly to fold the crust – recipe says to fold the very best crust strips beneath the bottom (instead of most recipes Ive seen where you fold underneath up outrageous) and I believe this may have contributed to the edges of my crust falling off during baking.

  • This recipe was pretty great! It had been my first-time making homemade pie dough also it turned out effectively. Ive made this several times, but Ive tweaked the recipe just a little to my very own liking. The taste was perfect, however the first few times I managed to get, the filling always finished up too runny; to repair that I added some more table spoons of cornstarch. I also allow blueberries macerate for approximately double enough time required also it proved just perfect. I did so enjoy this recipe and you will be continuing to utilize it.

  • Incredible recipe! I’ve never baked a pie before (always too scared of ruining the dough), but with this particular recipe the complete experience was amazing. I were left with a sweet, however, not overweight or cloying dessert with flaky golden pastry and perfectly cooked filling. 10/10 my head to recipe now.

  • I must say i really liked the crust recipe but were left with a runny filling. I imagine I did so not bake it long enough, as the outside edges are nicely set however the middle isn’t. My fault, not the recipe. Still an excellent recipe that I’ll use again! I will suggest maybe cooking down the completing a saucepan for some minutes before pouring it in the crust in case you are susceptible to underbaking like me as the filling is great (didn’t have problems with being too tart like other commenters). Also, peaches and strawberries certainly are a very tasty addition unless you have four pints of blueberries readily available.

  • For reasons uknown blueberries have already been mutiplying in the fridge till they either would have to be eaten, converted to an enormous smoothie, fermented into wine or make blue liqueur. Opted to create a pie with my son’s. Michael discovered this recipe while I went shopping to create a dinner of huevos rancheros with carnitas. Arrived good. We then embarked on the pie finishing late. Gregory made the egg wash, but was wondering why he couldn’t obtain it to peak like for merengue. Second eggs wash was better. On my solution to work, cut a large slice, first piece made chaos, therefore i “needed” to cut another piece. Most of us loved the pie. The filling was wonderful and the crust was flakey and organized well. I read a few of the negative reviews. Possibly the complaint about being to tart was the fault of sour berries. Comments about cooking for just two 2.5 hours was a misunderstanding of the recipe. About taking such a long time, we started at 8 and the pie was out at 12: 30, and we ate dinner, wasted time. It is a great pie and possible for a Dad and two sons to create.

  • Just made this today! I’m already excited to create it again. My filling didn’t quite set, although I honestly think my oven may be just a little on the low-temp side, so I’m buying an in-oven thermometer to see if that helps. The crust got golden brown for me personally right at about 90 minutes (when I pulled the pie out), that i why I believe my oven is probably not getting hot enough. Having said that, the filling is delicious. If you are sensitive to things on the sweeter-side, I believe you could reduce the sugar slightly. I used my very own pie crust recipe (just butter, AP flour, salt, sugar, and ice water) – also it arrived great, though it didn’t brown that can compare with I’d have liked on underneath. Overall, I think I possibly could have gone the pie to cook for just two 2 hours also it would have proved better.

  • The taste of the is great. I reduced the sugar to about 1/2 cup raw sugar; the baked filling stands up beautifully And contains the ideal level of sweetness to it. I did so use my very own pie dough recipe; it’s an all-butter dough aswell, without the lemon juice. I brushed an egg wash on underneath crust before adding the berries to avoid a soggy bottom and the juices from seeping involved with it. The baking directions of the recipe have to be more explicit. The 1st time I tried this recipe, I followed it when i thought it directed, baking it for about 2.5 hours. The ultimate result was tough and chewy, and the filling was still runny. When I tried it again, I baked at 400 for 20 mins, before reducing the temperature to 350 and baking for another 70 minutes, looking into it every 20 minutes roughly within the last half. Clearer baking directions because of this recipe: Bake at 425 for five minutes. Keeping the pie in the oven, reduce temperature to 375 and bake for yet another 75-90 minutes. At the 60 minute mark, check pie every 15 minutes. Remove after the crust is golden brown and juices are vigorously bubbly. Tip: Work with a pie shield in the ultimate 1 / 2 of baking to avoid the edges from browning prematurely.

  • Undoubtedly the very best blueberry pie I’ve available — basically designed to pair with vanilla ice cream and become eaten outside in the summertime. The filling is rich and slightly sweet however, not overly so. And you need to love a thick slice of pie that stacks up alone. As other users noted, the crust is firm and sturdy, but flaky and deeply browned however in a way I love. I found creating a foil “tonsure” (i.e. cutting a hole in the center of the foil) to cover the crust through the final 30 minutes of baking helped evenly brown the crust in the centre to match the exterior. I used a glass-bottomed baking dish also it appeared to help with the even-ness of baking, though based on your oven I’d ensure that you rotate the dish during baking to greatly help the crust brown evenly on all sides. I’m a monster therefore i only waited 2.5 hours before cutting a taste, however the filling creates nicely down the road even though you slice in a little bit early. I’ve spent all day long willing myself never to eat even more (unsuccessfully).

  • This recipe was straightforward and led me to smashing success! The crust is malleable yet sturdy and organized when cut. Though it seems like there exists a large amount of cornstarch in the filling, it held together wonderfully. This pie had an ideal degree of sweetness and was an ideal addition to a 4th of July cookout. I’ll definitely add this to my repertoire.

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