Blueberry Pie

Published July 1, 2008. From Cook's Illustrated.

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.

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Makes one 9-inch pie

This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 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

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