Blueberry and Other Berry Pies

Berry pies are a true delight, capturing the essence of ripe and juicy berries in a flaky crust. This recipe serves as the model for all berry pies, allowing the natural flavors of the berries to shine. Whether you’re using blueberries, blackberries, raspberries, or a combination of these vibrant fruits, this pie will satisfy your cravings for a sweet and tangy dessert. Like apple pie, berry pies can be made with a Streusel Topping

MAKES: One 9-inch pie (about 8 servings)

TIME: About 11/2 hours, plus time to cool

INGREDIENTS:

• 5 cups blueberries, picked over, briefly rinsed, and lightly dried (or frozen blueberries)
• 1/2 to 1 cup sugar (adjust based on taste and sweetness of the berries), plus extra for the top
• 2 tablespoons cornstarch or 3 tablespoons instant tapioca
• Pinch of salt
• 1/4 teaspoon ground cinnamon
• Pinch of ground allspice or freshly grated nutmeg
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced lemon zest (optional)
• 2 recipes Flaky Piecrust, bottom crust fitted into a 9-inch pie pan, top crust transferred to a rimless baking sheet, both chilled
• 2 tablespoons unsalted butter, cut into bits
• Milk, as needed

INSTRUCTIONS:

1. Preheat the oven to 450°F. In a gentle manner, toss the blueberries with sugar, cornstarch or tapioca, salt, and spices. Stir in the lemon juice and lemon zest if using, ensuring the berries are well coated.
2. Pile the blueberry mixture into the rolled-out bottom crust, making the center slightly higher than the sides. Dot the filling with pieces of butter.
3. Cover the pie with the top crust. Decorate the edges using a fork or your fingers.
4. Place the pie on a baking sheet. Lightly brush the top crust with milk and sprinkle it with sugar. Use a sharp paring knife to cut two or three 2-inch-long slits in the top crust to allow steam to escape.
5. Bake the pie in the preheated oven for 10 minutes, then reduce the heat to 350°F and bake for another 40 to 50 minutes, or until the pie has a golden brown crust. It’s important not to underbake the pie.
6. Once baked, remove the pie from the oven and let it cool on a wire rack. Serve warm or at room temperature.

VARIATIONS:

• Blackberry or Raspberry Pie: Combine these berries with each other or with blueberries. Be gentle when washing and drying the fragile berries, and increase the amount of thickener by 1 tablespoon.

• Strawberry, Rhubarb, or Strawberry-Rhubarb Pie: Use a total of 5 cups of fruit, combining strawberries, rhubarb, or both. For rhubarb, slice it into 1-inch pieces. Use at least 1 cup of sugar when using rhubarb. Use 3 tablespoons of cornstarch or 1/4 cup instant tapioca as the thickener. Omit the lemon juice and zest.

With this versatile berry pie recipe, you can embrace the flavors of your favorite berries and create a delicious dessert that captures the essence of summer. Feel free to experiment and create your own unique combinations to suit your taste preferences. Enjoy the sweet-tartness of the berries encased in a buttery crust, and savor every bite of this classic pie.