Blueberry Pie

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 I liked this version better than the one I blogged a few years ago. It is just pure blueberry pie, and the lemon does not come through, which is what I wanted for this version.


30 oz. blueberries (6 cups)

2 tsp. fresh lemon juice

1/3 cup ultragel

1/3 cup sugar

1-2 T. butter, cut into little chunks,


2 pie crusts


So, you essentially put the lemon juice over the berries, and stir the ultragel and sugar together in a separate bowl and then dump them over the berries and really stir until it is thoroughly combined and there aren't any clumps./ I had to take a few minutes break in between to let the berries macerate a bit before I could get it all stirred in. Then you dump it in a pie crust, dot it with the butter, put the floating pie crust on top, put an egg wash on it, and then some table sugar.

Bake at 400 for 25 minutes and then 350 for 35-50 minutes. It will start to bubble all over, and about 15 minutes before it's done, put a cookie sheet underneath to catch the inevitable drips.


This was just as good if not better the 2nd and 3rd day. It's best eaten at room temp (I took it out of the fridge the night before the breakfast), and I ate it without ice cream and liked it better that way.

Comments

  1. thejohnmfamilyMarch 21, 2025 at 1:00 PM

    I would add a teensy dash of salt to the filling and use the cutter for the floating crust a smaller setting on the auto cutter (9" crust, 6" pie dish)

    ReplyDelete

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