AMAZING pie that's great for summer
- Carbohydrate 44.80567625 g
- Cholesterol 0 mg
- Fat 0.113527083333333 g
- Fiber 0.352183335781098 g
- Protein 0.984820000000001 g
- Saturated Fat 0.0279545833333333 g
- Serving Size 1 1 Serving (47g)
- Sodium 0.259833333333333 mg
- Sugar 44.4534929142189 g
- Trans Fat 0.0342544166666667 g
- Calories 180 calories
Step-by-step
- Stem and wash berries thoroughly; drain well.
- Place in large bowl and sprinkle with next 5 ingredients; toss to mix.
- Put bottom crust in 10 inch deep dish pie pan.
- Spoon blueberry mixture into pan.
- Place top crust over blueberries and press to connect to bottom crust.
- Trim if necessary.
- Make a few slits in top to vent.
- Refrigerate about 10 minutes while preheating oven.
- Place pie pan on cookie sheet.
- Bake at 425 for 15 minutes; reduce heat to 350 and bake 30 minutes longer.
- Cool at least 1 hour before serving.
Bakers frequently err by slicing into fruit pies while they are piping hot, which destroys the internal structure and leaves runny pools across the plate. Letting the filling cool for at least one full hour allows the starches to gelatinize fully, yielding clean slices with intact fruit integrity. Tossing fresh fruit with dry ingredients distributes flour and sugar evenly, preventing pockets of dry starch from forming during the initial 425 degree Fahrenheit blast of heat.
Placing the pie pan on a rimmed baking sheet serves a dual purpose by catching any bubbling juices and conducting direct heat to the bottom crust. Venting the top crust is non-negotiable because steam requires an escape route to prevent the pastry from becoming soggy from the inside out. Reducing oven temperature down to 350 degrees after the first fifteen minutes protects the exterior edges from burning before the center finishes cooking.
Second-day leftovers undergo fascinating textural shifts as the fruit continues to release moisture into the surrounding crumb. Storing the baked pastry uncovered in the refrigerator prevents condensation from accumulating on the crust, though the pastry will naturally soften over forty-eight hours. Reviving that crisp exterior requires a brief ten-minute stint in a moderate oven before consumption.
Transforming chilled remnants into entirely new formats requires nothing more than a hot skillet and some butter. Slicing leftover pieces and gently searing them in a pan caramelizes the sugars and restores structural crunch to the crust. Proper storage guarantees that even days after baking, the dessert retains its core integrity.
