Recipe For Canning Blueberry Pie Filling

Recipe For Canning Blueberry Pie Filling
Recipe For Canning Blueberry Pie Filling

Introduction

Are you ready to learn the secret to making the most amazing blueberry pie from scratch? Look no further! In this article, I’ll share with you a tried and tested recipe for canning blueberry pie filling that will leave you wanting more. Get your apron on and let’s get started!

Crafting the Perfect Pie Dough

Let’s begin by making our pie dough. Homemade pie dough is a game-changer, and it’s easier to make than you might think. Start by combining 2 1/2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/4 cup of granulated sugar in a bowl. Whisk these ingredients together to evenly distribute the flavors. Next, cut in 1 cup of very cold butter, making sure to keep the butter pieces small. Incorporating the butter by hand will create a flakier crust. Once you have a mixture with larger butter pieces and tiny crumbs, it’s time to add 6 tablespoons of ice water. Be careful not to add too much water, as it will result in a crust that doesn’t hold together. Mix the dough until it forms a clump, and you’re ready for the next step.

Secrets to a Flaky Crust

Here’s a secret: instead of kneading the dough together, simply press it down. This technique will create layers of butter, resulting in a flakier pie crust. Fold the dough over a few times to create those buttery layers. Divide the dough into two equal pieces—one for the base and one for the top. Wrap them up and chill them in the fridge for at least 30 minutes. This will allow the butter to harden, making it easier to roll out the dough later.

The Perfect Blueberry Filling

While our pie dough chills, let’s prepare the blueberry filling. For this recipe, you’ll need about 4 cups of blueberries. If you’re using frozen blueberries, make sure to thaw and drain them, saving the juice for later. If you’re using fresh blueberries, make sure to pit them before using. Add the blueberries to a pan, sprinkle them with 1/2 cup of sugar and 2 tablespoons of fresh lemon juice, and cook them over medium heat until they start to release their juices. In a separate bowl, whisk together 5 tablespoons of cornstarch and 1/2 cup of sugar, then sprinkle the mixture over the blueberries. Stir in 2 tablespoons of butter to enhance the flavor and thicken the filling. Let the filling cool for at least 30 minutes.

Assembling the Pie

Preheat your oven to 425°F (218°C). Roll out the pie dough into thin circles, with the bottom crust measuring about 13 inches and the top crust about 12 inches in diameter. Make sure to flour your surface and rolling pin to prevent sticking. Transfer the bottom crust to a 9-inch pie dish and trim off any excess. Spoon the cooled blueberry filling into the dish. For the top crust, cut it into strips about 1 inch thick and weave them into a lattice pattern on top of the filling. Fold and crimp the edges of the pie to create a beautiful, rustic finish. Apply an egg wash of one beaten egg mixed with a tablespoon of milk or cream to get that glossy golden finish. Sprinkle some coarse sugar on top for added sweetness and crunch.

Baking to Perfection

Bake the pie in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 30 to 40 minutes. Keep an eye on the pie and tent it with foil if it starts to brown too quickly. Once baked, allow the pie to cool completely before serving.

Conclusion

And there you have it—a step-by-step guide to making the best blueberry pie filling. With a flaky crust and a sweet and tangy blueberry filling, this pie is sure to impress. So next time you’re craving a delicious homemade pie, don’t hesitate to give this recipe a try. For more mouthwatering recipes and culinary inspiration, visit El Reno Ok. Happy baking!

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