Even when blueberry season is long over, blueberry pie season is going strong. An all-year-round favorite, this works with frozen blueberries too! Fair warning though, you need to let it sit overnight to cool or it will be a runny mess when you try to slice it.
Total time (including baking, not cooling): 2 hours. Makes one pie.
Materials: Mixing bowl; scale; stove pot; pie pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Crust:
- 20g granulated sugar
- 100g oat flour
- 100g all purpose flour
- ½ stick cold chopped butter
- 25g cold water
Filling:
- 2 lbs blueberries (ok if frozen)
- 70g granulated sugar
- 25g cornstarch
- 1 lemon (juice and zest)
- ½ tsp cinnamon, optional
- 1 tsp vanilla, optional
Instructions:
- Prepare crust: Mix together all crust ingredients using your fingers to crumble in the butter. Spread into pie pan with tips of your fingers. Refrigerate this crust for 30+ minutes.
- Prepare filling: On the stovetop, combine all filling ingredients except the (optional) cinnamon and vanilla. Bring to a boil and boil until thick. Transfer to a cool bowl. Add in optional spices. Let cool about 30 minutes.
- Preheat oven to 425˚F while filling is cooling.
- Pour filling into crust. Bake 15 minutes at 425˚F, then 350˚F for 30 minutes. LET COOL COMPLETELY BEFORE SLICING!
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