Blueberry Pie

From Cook's Illustrated | April​/May 2012

Why this recipe works:

When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.

When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.

less

Serves 8

We developed this recipe with fresh blueberries, but you can use unthawed frozen berries, too. In step 4, cook half of the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups. 12 to 15 minutes. If you use pearl tapioca, use just 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute extra water. The alcohol is key to our recipe; if you don't have vodka on hand, you can use another 80 proof liquor.

Ingredients

Detail sfs blueberrypiev2 18
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection