Wild Blueberry Bliss Pie
Indulge in the rich flavors of this sumptuous Wild Blueberry Bliss Pie, perfect for summer gatherings or cozy evenings at home. Made with fresh, juicy blueberries and a hint of citrus, this pie is sure to impress family and friends alike. The flaky, buttery crust encases a sweet and aromatic filling that balances the natural tartness of the blueberries. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an exquisite dessert experience.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Pie dough
1 batch (Enough for two-crust pie)
Blueberries
4 cups (Fresh, sorted, rinsed and drained)
Lemon juice
4 teaspoons (Freshly squeezed)
Sugar
3/4 cup (Granulated)
All-purpose flour
1/4 cup (Sifted)
Lemon zest
1 teaspoon (Grated)
Cinnamon
1/2 teaspoon (Ground)
Nutmeg
1/4 teaspoon (Ground)
Salt
1/8 teaspoon (Fine sea salt)
Margarine
2 tablespoons (Cut into small pieces)
Instructions
1
Prepare the double crust pie shell in an 8-inch pie dish and refrigerate while you prepare the filling.
2
Sort through the fresh blueberries, removing any damaged or unripe ones. Rinse them gently under cool water and drain thoroughly.
3
In a large mixing bowl, sprinkle the lemon juice over the drained blueberries, tossing gently to coat them evenly.
4
In a separate bowl, combine the sugar, flour, lemon zest, cinnamon, nutmeg, and salt. Mix well and then sprinkle this dry mixture over the blueberries, folding gently to ensure all the berries are coated.
5
Pour the blueberry mixture into the bottom pie crust and dot with margarine for extra richness.
6
Cover with the second crust, sealing the edges well by crimping or pinching them. Cut 3 slashes in the top crust to allow steam to escape.
7
Bake in a preheated 450°F (230°C) oven for 10 minutes. Then, lower the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8
Allow the pie to cool on a wire rack before slicing, as this will help the filling set up properly. Serve with whipped cream or ice cream if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary fruit used in the Wild Blueberry Bliss Pie?
The primary fruit used is fresh blueberries, specifically 4 cups.
How many servings does this pie recipe provide?
This recipe yields 8 servings.
What size pie dish is required for this recipe?
An 8-inch pie dish is recommended for this recipe.
What are the two baking temperatures used for this pie?
The pie starts baking at 450°F (230°C) and is then finished at 350°F (175°C).
How long should the pie bake at the initial high temperature?
The pie should bake at 450°F (230°C) for the first 10 minutes.
What is the remaining baking time after the temperature is lowered?
After lowering the temperature to 350°F (175°C), the pie should bake for an additional 30-35 minutes.
How much sugar is needed for the filling?
The recipe calls for 3/4 cup of granulated sugar.
What spices are used to flavor the blueberry filling?
The filling is flavored with 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
How much lemon juice and zest are required?
You will need 4 teaspoons of freshly squeezed lemon juice and 1 teaspoon of grated lemon zest.
What type of flour is used in the blueberry mixture?
The recipe uses 1/4 cup of sifted all-purpose flour.
What is the purpose of the margarine in this recipe?
The margarine is cut into small pieces and dotted over the blueberry mixture to add extra richness to the filling.
How should the blueberries be prepared before mixing?
The blueberries should be sorted to remove damaged or unripe ones, then rinsed gently under cool water and drained thoroughly.
What type of pie crust is used for the Wild Blueberry Bliss Pie?
A double crust pie shell is used, meaning there is both a bottom and a top crust.
How do you seal the edges of the pie?
The edges should be sealed by crimping or pinching them together well.
Why are slashes cut into the top crust?
Three slashes are cut into the top crust to allow steam to escape while the pie is baking.
Where should the pie cool after baking?
The pie should cool on a wire rack to help the filling set up properly before slicing.
What are the recommended serving suggestions?
It is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Does the recipe specify a type of salt?
Yes, it calls for 1/8 teaspoon of fine sea salt.
How much margarine is needed?
Two tablespoons of margarine are required.
How do I know when the pie is finished baking?
The pie is done when the crust is golden brown and the blueberry filling is bubbling.
What should I do with the lemon juice?
Sprinkle the lemon juice over the drained blueberries and toss them gently to coat them evenly.
Should the pie crust be refrigerated?
Yes, the instructions suggest refrigerating the prepared double crust pie shell while you prepare the filling.
Can this pie be considered a summer dessert?
Yes, it is described as perfect for summer gatherings.
How are the dry ingredients combined?
Combine the sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a separate bowl and mix well before adding to the berries.
What is the ingredient count for this recipe?
There are 10 ingredients required for this recipe.
Is the flour used in the recipe sifted?
Yes, the recipe specifies using sifted all-purpose flour.
What kind of sugar is used?
The recipe calls for granulated sugar.
Is this a traditional-style pie?
Yes, the tags indicate this is a traditional pie recipe and comfort food.
How should the lemon zest be prepared?
The lemon zest should be grated before being mixed with the dry ingredients.
What is the final step before serving?
The final step is to allow the pie to cool on a wire rack to ensure the filling sets.