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Seriously Fresh Blueberry Pie

July 6, 2014 by The Runaway Spoon 4 Comments

Seriously Fresh Blueberry PieWhen 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 chockfull 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 it is so easy to make, its perfect for lazy summer weekends. Because I am not going to fault you for using a pre-made rolled pie crust. 

Nutmeg is a wonderful complement to blueberries. The first time I served this pie, I go that wonderful response “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
2014-07-02 15:13:00
Serves 6
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Ingredients
  1. Pastry for a 9-inch pie, fully baked and cooled
  2. 4 cups blueberries
  3. ¾ cup granulated sugar
  4. zest and juice of one lemon
  5. ¼ teaspoon nutmeg
  6. 2 Tablespoons cornstarch
  7. 1 Tablespoon butter
Instructions
  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 ½ cup liquid and add to the blueberries. Stir in the nutmeg and cook over medium-high heat until the berries begin to burst. 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.
  2. 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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Filed Under: Farmers Market, Fruit, Fruit and Vegetables, Sweets Tagged With: blueberries, nutmeg, pie

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Comments

  1. Seana Turner says

    July 7, 2014 at 9:54 am

    What a delicious, summer treat. I rarely get a blueberry pie. Gonna pin this for next time I pick up a big box of blueberries at Costco!

  2. Jason Reid says

    July 9, 2014 at 7:04 pm

    I could use my imagination, but what do you do with the butter in the recipe?

  3. Mary Frances says

    July 10, 2014 at 10:58 am

    Nutmeg is such an interesting addition. I’ll have to give it a try sometime!

  4. The Runaway Spoon says

    July 12, 2014 at 7:18 pm

    Stir it into the thickened blueberry puree until melted.

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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