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LAist in the Kitchen: The Best Blueberry Pie Ever

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Summer fruits are in abundance at grocery stores and produce stands all around town. And because summer often amounts to the only excuse needed to bring people together for good times and good eats, we thought we'd take a great summer fruit that's nearing the end of its season and make a great summer treat that's simple, and sure to wow your fellow revelers. Recently we took full advantage of a couple of pints of fresh summer blueberries we had and turned them into a dessert that had our guests ooh-ing and ahh-ing to a degree that was almost obscene. And now that the heat outside has cooled off significantly, it's safe to turn those ovens on inside, so no more excuses about it being too hot to bake! We promise you it's worth if if you brave this recipe for The Best Blueberry Pie Ever. Even if you've never made a pie before, you should make this one -- it's a no brainer that's sure to score raves.

Our secret cheat: Buy a premade crust -- the roll-out kind from the refrigerated section. Oh, and be sure to have some whipped cream or vanilla ice cream on hand to pile on top of your generous slices!

The Best Blueberry Pie Ever

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Filling:
1/2 cup sugar
1 1/2 tbsp cornstarch
2 pints fresh blueberries, rinsed

Crumb Topping:
2 1/4 cups all-purpose flour
1 1/2 cups unpacked light brown sugar
1 cup (2 sticks) unsalted butter, softened, cut into small pieces

Preheat oven to 425 degrees.

Let your pre-bought chilled crust come to room temp, then roll out into a 9" pie pan; trim and crimp the edges.

Rinse the blueberries and pick over quickly to remove stems, etc. In a large bowl, combine the sugar and the cornstarch, add the berries, and toss gently until they're coated. Transfer the berry mixture into the pie crust.

Make the topping: In a medium-sized bowl, mix the flour and the brown sugar. Using a pastry blender (or a potato masher, big fork, or your fingertips) cut in the butter until the mixture resembles coarse crumbs.

Sprinkle the crumb mix over the berries until completely covered. Bake at 425 degrees for 10 minutes, then turn down the oven to 375 degrees and continue baking for an additional 25-25 minutes or until the top is golden brown and the juices are bubbling at the edges. Serve warm (but not too hot!) with vanilla ice cream, or our favorite, freshly made whipped cream.

Adapted from The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey.