Are you craving a warm, comforting slice of pie but short on time? This recipe for blueberry pie using frozen blueberries is your answer! Forget hours of painstaking work; this recipe delivers a delightful, homemade blueberry pie using readily available frozen berries. It's a perfect example of how delicious and easy homemade cooking can be, making it an ideal addition to your collection of quick dinner ideas and healthy meals.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 4 cups frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
Making the Filling:
- Combine ingredients: In a medium bowl, gently combine the frozen blueberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the filling: Pour the blueberry filling into the pie crust. Dot the top with the small pieces of butter.
- Top crust: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips and Variations:
- For a richer flavor, use a combination of granulated and brown sugar.
- Add a tablespoon of lemon zest to the filling for extra citrusy zing.
- Feel free to experiment with different spices, such as allspice or cardamom.
- For a simpler crust, use a store-bought pie crust. However, making your own is surprisingly easy and rewarding!
- Leftover pie can be stored in the refrigerator for up to 3 days.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Carbohydrates: 50-60g
- Protein: 4-5g
This delicious blueberry pie is a perfect example of easy recipes and best recipes that don't compromise on taste. It’s a wonderful dessert for any occasion, showcasing the ease and delight of homemade cooking. Enjoy!