- 1 How do you make a blueberry pie crust from scratch?
- 2 How do you make pie crust from scratch?
- 3 Why is my blueberry pie runny?
- 4 How do you make a blueberry pie on Food Network?
- 5 What is the best thickener for blueberry pie?
- 6 Should I thaw frozen blueberries before baking a pie?
- 7 Is it worth it to make your own pie crust?
- 8 What is better for pie crust butter or shortening?
- 9 Which flour is best for pies?
- 10 How do I make my blueberry pie less runny?
- 11 How do you make blueberry pie filling less runny?
- 12 How do you fix a watery blueberry pie after baking?
- 13 How do you use a frozen pie crust?
How do you make a blueberry pie crust from scratch?
- For the Pie Crust:
- 2 1/2 cups all purpose flour.
- 1/2 tsp table salt.
- 1 cup butter, diced and chilled.
- 1/2 cup very cold ice water.
- 1 egg + 1 tsp water, beaten.
- coarse sugar for garnish.
- For the Filling:
How do you make pie crust from scratch?
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl.
- Add 4 tablespoons ice water; work with hands until dough comes together.
- Divide dough in half, and flatten halves into disks.
Why is my blueberry pie runny?
Pay attention to bake times: one reason you’ll often end up with a runny fruit pie is simply that it hasn’t been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it’s really not.
How do you make a blueberry pie on Food Network?
- Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened.
- Preheat oven to 425 degrees F.
- Combine flour, sugar and salt. Cut in shortening.
- Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling.
What is the best thickener for blueberry pie?
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
Should I thaw frozen blueberries before baking a pie?
You CAN thaw frozen fruit first, but you DO NOT NEED TO thaw frozen blueberries before baking them in a pie. You will most definitely need to bake the blueberry pie longer than you would with fresh or thawed fruit though.
Is it worth it to make your own pie crust?
Making your own pie crust is definitely something worth mastering. In terms of cost, tastiness, and healthfulness, it wins hands down. Convenience is more of a tie, with the store-bought edging ahead. But ultimately, we think it’s worth the TLC it takes to make a good pie crust.
What is better for pie crust butter or shortening?
The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
Which flour is best for pies?
What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.
How do I make my blueberry pie less runny?
How to make Perfect Blueberry Pie without a runny filling:
- How much is the right amount of corn starch?
- You want to use enough sugar to sweeten the berries, but not so much that it overpowers the fresh flavor.
- Add just a hint of lemon juice and lemon zest to bring a bright freshness to the filling.
How do you make blueberry pie filling less runny?
The Solution: Grate an Apple (& Use Tapioca Flour) To ensure the perfect, firm blueberry filling, they also added two tablespoons of ground-up tapioca. Tapioca flour has a milder taste than wheat flour or cornstarch and is a little more forgiving than other types of starch-based thickeners.
How do you fix a watery blueberry pie after baking?
How to Fix Your Runny Pie
- 1 – Cornstarch. All it takes is a teaspoon of cornstarch for every cup of fruit that you have in your pie.
- 2 – Flour. This is one of the less-preferred options.
- 3 – Instant Pudding. Instant pudding is actually a favorite among veteran pie makers.
- 4 – Tapioca.
- 5 – Draining the Juices.
How do you use a frozen pie crust?
To Make a Baked Ready-To-Fill Crust:
- Preheat oven to 375°F.
- Remove frozen crust from package. Let thaw 15 minutes.
- Thoroughly prick bottom and side of crust with fork to help reduce shrinkage and bubbling.
- Place on baking sheet and bake on middle oven rack for 12-15 minutes at 375°F.
- Cool completely.