HOW TO MAKE BLUEBERRY PIE SUPREME?
This is the blueberry pie of our dreams, made with fresh blueberries. When you bite into this pie, you’ll fall in love with the flaky, delicate crust and the delicious gooey blueberry filling. When it comes to gatherings and patio parties, our cheesecake pie will be the center of the show on any dessert table. It’s important to cut yourself a piece initially since it will disappear quickly! Our outrageously delicious blueberry cream cheese pie will become a cherished family tradition if you put your heart and soul into it.
This delicious blueberry pie will become your new favorite go-to for a traditional summer pie; just serve it with your favorite ice cream and you’re good to go!
Blueberries have been discovered to be a “superfood,” meaning that they are so beneficial to your health that you should make an effort to consume them. (As if we needed another excuse, do we?)
They help to neutralize free radicals, protect your heart, enhance your eyesight, and guard against degenerative brain illnesses, to name a few benefits.
INGREDIENTS NEEDED FOR THIS AMAZING BLUEBERRY PIE:
A prepared pie crust, you can use the store-bought version.
A large whisked egg with a small spoon.Of water to make an Egg wash.
Blueberries, I used 4 pints.
200 grams.Of white sugar.
Juice of two fresh lemons.
A large spoon.Of cornstarch mixed with 2 large spoons.Of cold water.
THIS IS HOW TO MAKE IT FROM SCRATCH, JUST FOLLOW THE STEPS BELOW:
Place the pie crust on a 9- or 10-inch baking sheet. The egg wash should be applied to the interior of the pie crust.
Refrigerate the pie crust until ready to use, and set the temperature the oven to 400 degrees Fahrenheit.
Blueberries should be cooked in a large pan with the sugar and lemon juice, covered, over medium heat for about 10 minutes, or until they begin to release their juice.
Strain the blueberries into a large saucepan and bring the liquids to a boil until you have about 2 cups of blueberry juice.
Incorporate the cornstarch mixture into the rest of the cornstarch mixture, and bring he mixture to a boil.
Allow it to cool after removing it from the heat source. Combine with the blueberries.
Place the blueberry aggregate into the pie crust that has been covered with plastic wrap. Bake for 90 minutes, or until the water is boiling.
Remove from the oven and let cool for two hours at room temperature before refrigerating for a further two hours before serving.
BLUEBERRIES ARE IN SEASON FROM EARLY SUMMER TO LATE SUMMER, BUT THEY STORE WELL, SO YOU CAN PREPARE THIS PIE USING FROZEN BERRIES WITHOUT ANY DIFFICULTY. TRY THIS PIE AS SOON AS YOU CAN AND ENJOY IT!