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Seriously fresh blueberry pie

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The Runaway Spoon

(Read caption) Nutmeg is the secret ingredient in this blueberry pie.

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When the summer blueberries are so abundant, I love to feature them in a way that doesn’t mask their sweet-tart and tender beauty. And this pie is chock-full of blueberries.

A pile of fresh berries is bound together with sweetened berries and just a hint of cornstarch to thicken things up. I prefer this to the sometimes gelatinous pie fillings you often find. And being so easy to make, it is perfect for lazy summer weekends. So I am not going to fault you if you prefer to use a premade rolled pie crust. 

Nutmeg is a wonderful complement to blueberries. The first time I served this pie, I got that response home cooks love to hear: “What is that flavor? It is so good.” Nutmeg is mysterious and elusive, but adds such a unique twist to a blueberry dessert.

You can absolutely serve this pie with lightly sweetened whipped cream (try tangy buttermilk whipped cream) or a scoop of vanilla ice cream.

Seriously fresh blueberry pie

Pastry for a 9-inch pie, fully baked and cooled
4 cups blueberries
3/4 cup granulated sugar
Zest and juice of one lemon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1 tablespoon butter

1. Place 1 cup blueberries and the sugar in a medium saucepan. Zest the lemon into the blueberries and squeeze the juice into a measuring cup. Add water to make 1/2 cup liquid and add to the blueberries. Stir in the nutmeg and cook over medium-high heat until the berries begin to burst.

2. With an immersion blender, or very carefully in a blender, puree the blueberries until smooth. Mix the cornstarch with just enough water to make a smooth paste, then stir it into the blueberry mixture and cook over medium heat, stirring constantly, until thickened. Stir in the butter until melted. Leave to cool.

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3. When the mixture is cool, stir in the remaining 3 cups of blueberries and stir to coat. Spread the mixture in the prepared pie crust and chill for several hours.

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