THE ONLY PIE I'LL EAT IS BLUEBERRY PIE
Confession: I'm a serious dessert lover, but I really don't like donuts, and I pretty much hate pie. Weird, right? Cake, cupcakes, ice cream, brownies (ohh brownies!), all make sense to me. Donuts and pie, not so much.
I make an exception for blueberry pie. I love blueberries and buy them frozen (and eat them that way too), but I'm also a bit of a nerd when it comes to well-being, so I'll eat things obsessively especially because I know they're good for me.
Here's the lowdown on blueberries and their nutritional benefits:
- Native to North America, blueberries are rich in proanthocyanidin, contributing to blueberry benefits that include fighting cancer, losing weight and glowing, young skin.
- Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants.
- The fiber in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.
- Because they contain such a high amount of phenols, particularly gallic acid, blueberries are known as “neuro-protective agents.” This means that they can literally protect our brains from degeneration, neurotoxicity and oxidative stress.
Now that these little blue bombs are in season, it's blueberry pie time.
This recipe is straight-forward and delicious, try it!
Take Away The Blues Blueberry Pie Recipe
2 prepared 9-inch Pie Crusts (of course you could also make your own)
6 -8 cups fresh blueberries, washed and dried
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons of cold butter, cut into cubes
Zest from 1/2 lemon
2 tablespoons freshly-squeezed lemon juice
1 large egg yolk whisked with 1 tablespoon heavy cream, for the egg wash
- Roll out one of the pie crusts to a diameter of 12 to 13 inches and transfer it to a 9-inch pie pan. Press it into the corners of the pan. Transfer the pie pan to the refrigerator and chill the crust for 30 minutes.
- Preheat the oven to 400°F while the crust is chilling.
- Combine the blueberries, 1/2 cup of sugar, 2 tablespoons of cornstarch, 2 tablespoons of flour, lemon zest and lemon juice in a large bowl. Use more sugar if your berries are very tart and more cornstarch if your berries seem very juicy or if you prefer a more firm pie filling. Stir until the sugar dissolves into a gooey coating and let the berries macerate on the counter 15 to 30 minutes.
- Add the butter to the blueberry mixture and toss again with a spatula.
- Remove the pie crust from the fridge and pour the berries inside. Roll the second pie crust to a diameter of 11 to 12 inches and gently lay it over the top of your pie. Trim the edges to make them even, then tuck the edges under themselves and crimp. Cut a few vent holes in the top pie crust and brush all over with the egg wash for a rich, dark crust.
- Transfer the pie to a baking sheet (to catch any drips) and bake in the oven for 15 -20 minutes. Turn down the oven temp to 350°F and continue baking for another 30 to 40 minutes, until the berry juices are bubbling and the top crust is golden brown. A FEW TIPS: Make sure the center of the pie is bubbling - this is how you know your cornstarch and flour are cooked. If the edges of the pie are browning faster than the middle, cover the edges with tin foil.
- Remove the pie from the oven and let it cool for at least 3 hours before serving. If you're making the pie a day ahead, leave the pie on the counter and cover with a cake dome or very large bowl once it is cool.