Really Easy Blueberry Pie
May 29, 2017 | By Jeremy Scheck | 1 Comment
I have been loving blueberries this season, so I jumped at the chance to make a blueberry pie for my family’s Memorial Day BBQ. I read about this really simple technique to make blueberry pie where you do the filling all on the stove and you blind bake the crust. It makes the whole process much easier and takes the guesswork out of knowing if you’ve baked the filling long enough. Here is how I made my pie:
Really Easy Blueberry Pie
Ingredients
- 1/2 recipe ASB Basics Pâte Brisée (Pie dough), blind baked (see notes at bottom)
- 7 – 8 Six oz packages organic blueberries, divided
- 1/2 cup – 1 cup sugar, depending on the sweetness of your berries (I used 3/4 cup)
- 4 tablespoons cornstarch
- 1/4 cup water
- 2 lemons
- 1–1/2 tbsp butter
- Pinch of salt
Instructions
- In a large sauce pan, combine 4 cups of washed blueberries with the sugar, cornstarch, water, and salt.
- Heat over medium heat until it comes to a boil. Stir constantly and cook 2-3 minutes.
- Remove from heat, stir in 4 more cups of washed blueberries, butter, juice of 1-2 lemons (to taste), and the zest of 2 lemons. Stir until the butter is mostly melted.
- Let the filling cool slightly, and pour into the baked pie shell.
- Let sit several hours to set.
Notes
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
I made this pie today, i subbed the corn starch for tapioca starch and used orange zest instead, but honestly im sooo proud of how it came out!!! It tastes really good. 🙂 Even as a first time pie maker