Zutaten für Fresh Blueberry Pie
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 egg white (for optional egg wash)
- Fresh Blueberries
- ½ cup water
- ¼ cup cornstarch
- ¾ cup granulated sugar
- Fresh Lemon Juice
- pinch of salt
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Zubereitung von Fresh Blueberry Pie
- Preheat oven to 425°F (220°C).
- Prepare your pie crust (either homemade or store-bought). Blind bake the crust: Line the crust with parchment paper, fill with pie weights (dried beans or rice), and bake for 15-20 minutes.
- Remove from oven, carefully remove parchment paper and weights. Prick the bottom of the crust with a fork to prevent bubbling.
- In a medium saucepan, combine 1 cup fresh blueberries, ½ cup water, and bring to a boil over medium heat.
- In a small bowl, whisk together ¼ cup cornstarch and 2 tablespoons of water until smooth. Set aside.
- Once blueberries boil, reduce heat to a simmer. Stir constantly for 3-4 minutes until berries soften and release their juices.
- Slowly whisk in the cornstarch mixture, followed by ¾ cup granulated sugar, 2 tablespoons lemon juice, and a pinch of salt.
- Continue to simmer for 1-2 minutes, or until the filling thickens and becomes translucent.
- Remove from heat and gently stir in the remaining 3 cups of fresh blueberries.
- Pour the blueberry filling into the pre-baked pie crust.
- Bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
- Serve chilled with a dollop of whipped cream (optional). Store leftovers in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
106g
Fat
12g
Carbs
15g