Blueberry Pie Recipe: One of the Go-To’s for the 4th of July

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Shortcrust Pastry

Shortcrust pastry or a pie crust is at its most simple a combination of flour (how long does flour last?), butter, and water at a ratio of 3:2:1. Many recipes call for an egg to be added for richness, a pinch of salt, some lemon juice for flavor and to keep the dough from shrinking, and some sugar (how long does sugar last?) for sweetness.

For the most extensive selection, I suggest buying flour, salt, sugar, and parchment paper online!

The pie crust is blind-baked to ensure it stays nice and crumbly after the filling goes in. As pie weights, you can use parchment paper and some dried rice or beans.

Blueberries

Blueberries (how long do blueberries last?) come in late spring to early summer and are can be found until very early fall. They're perfect for a fourth of July pie and you can follow the following simple pie filling recipe for most fruits.

The Pie Filling

The caramel pie filling recipe works well for practically any fruit and can be adjusted by adding a variety of spices and other ingredients depending on which you use. It requires half a cup of granulated sugar, half a cup of brown sugar, one cup of water, a couple of tablespoons of butter, the zest & juice of one lemon, and ½ a cup of cornstarch (how long does cornstarch last?) for every 2-2½ pounds of fruit. For blueberry pie, I like to add some vanilla extract and freshly grated nutmeg (how long does nutmeg last?).

Save time and effort by ordering a measuring cup, granulated sugar, and cornstarch online!

Celebrate Independence Day, Texas style! Explore our tempting menu with BBQ ribs, jalapeno poppers, salads, and more. Prepare to ignite the grill and indulge in the flavors of the Lone Star State. Check out the recipes here!

Yield: 8

Author: Mariano Clement Gupana

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Blueberry Pie

Prep time: 3 MinCook time: 30 MinTotal time: 33 Min

Blueberries come in late spring to early summer and are can be found until very early fall. They're perfect for a fourth of July pie and you can follow the following simple pie filling recipe for most fruits.

Ingredients

• 1 pie crust
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 cup water
• 1/4 tsp sea salt
• 2 tsp vanilla extract
• 4 tbsp salted butter
• 2 lbs fresh blueberries
• Freshly grated nutmeg
• ½ cup cornstarch, diluted in some cold water
• 1 egg, beaten with a splash of milk

Instructions

1. Make and blind bake the pie crust by following this recipe (setting part of it aside for the top) and set it aside while you make the pie filling.
2. Make the pie filling by combing the granulated & brown sugar, sea salt, vanilla extract, and water into a deep pan or pot.
3. Place it over high heat and until the sugar is melted, then stir in the butter and blueberries.
4. Lower the heat down to medium-low, grate in the nutmeg, then add the diluted cornstarch and simmer for 3-4 minutes until the mixture has partly thickened.
5. Preheat your oven to 400ºF while you roll out the reserved piece of raw pastry to fit the top of the pie. Fill the bottom of the crust with the filling, top with the sheet of pastry, then brush with a beaten egg and sprinkle with coarse, white sugar.
6. Allow the pie to cool almost fully on a wire rack (usually around 45 minutes) before cutting into it and serving.

Nutrition Facts

Calories

348

Fat

12

Sat. Fat

5

Carbs

60

Fiber

3

Net carbs

57

Sugar

37

Protein

2

Sodium

213

Cholesterol

15

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