Best Blueberry Pie Recipe (vegan, easy) (2024)

FAQs

How do you keep blueberry pie from being runny? ›

How do I keep a berry pie from being runny inside? Berry pies need starch to help thicken the filling because berries give off a lot of juice when they cook. For a typical nine inch pie, you need two tablespoons of flour, cornstarch, or tapioca starch.

It needs at least 2 hours to finish setting up after you pull the hot pie out of the oven. If you cut into a hot fruit pie right away, it's definitely going to be runnier than if you let it set up all the way. Another reason why blueberry pie might be runny is that it just didn't bake long enough.

Place 3 pints blueberries, sugar, water, cornstarch, and cinnamon in a saucepan; cook and stir over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat; gently stir in butter and remaining 1 pint of blueberries so blueberries stay whole.

Blueberry pie tastes like buttery pie crust with sugary, blueberry, corn starch thickened filling. Warm is better than tepid or cold.

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

I do not usually par-bake my fruit pie crusts - this is because with a fresh fruit filling (or even with a cooked fruit filling such as my apple pie or my blueberry crostata), the pie has long enough in the oven that it gives the crust enough time to crisp up properly, removing the need for blind baking.

Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

How many pints of blueberries for a blueberry pie? ›

One pint of blueberries should fill about two dry cup measures — and should come right to the top of the pint container in which they are sold. Chances are, your pint will weigh about 12 ounces, give or take a little.

The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

For those same reasons, don't give your dog commercially prepared blueberry yogurt, blueberry pie, pancakes, or anything with artificial blueberry flavoring. Always avoid foods that contain artificial sweeteners. Xylitol is an artificial sweetener added to many human foods that is very toxic to dogs.

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency.

Homemade pies are a delicious dessert that can be prepared ahead of time, frozen and then baked when you want a very special dessert. It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking.

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Watery filling

To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.