DISH RESEARCH · Dessert
blueberry pie
Also known as: PIE, BLUEBERRY, Pie, blueberry, commercially prepared, Pie, blueberry, prepared from recipe
PJ Hamel’s selected blueberry pie combines cooked and fresh blueberries inside a prebaked shell, adds separately baked pastry cutouts and chills the filled pie.
About blueberry pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s selected blueberry pie combines cooked berries with fresh ones in a prebaked pastry shell. Shapes cut from the same pastry batch decorate the filling.
Two thirds of the pastry forms the shell, which is baked with removable weights and then uncovered until golden. The remaining dough is rolled, cut into small shapes and baked separately.
Half the fresh blueberries simmer with water. Cornstarch, salt and granulated sugar thicken them before butter, lemon juice and optional ground cinnamon enter off the heat.
The cooked berries are stirred through the uncooked half and spooned into the shell. Pastry cutouts cover the filling before the whole pie is chilled.
Optional whipped topping combines icing sugar, vanilla and heavy cream just before service. It can cover the pie or individual slices, adding a soft topping to the contrasting cooked and fresh berries.
Ingredients in blueberry pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.