Maple Blueberry Pie
User Reviews
5
Maple Blueberry Pie
Description
Maple Blueberry Pie starts with a homemade pie dough rolled out for both the bottom and top crusts. The filling is made by cooking half the blueberries with maple syrup, sugar, cornstarch, cinnamon, and lemon juice to thicken and intensify flavor. The remaining blueberries and tapioca starch are stirred in after simmering to add texture and prevent excess liquid. The prepared filling is chilled before filling the bottom crust.
The top crust is cut into strips to create a lattice over the filling, then brushed with egg wash and sprinkled with sugar for a shiny, slightly crisp surface. Baking first at 425˚F helps set the crust and filling, then lowering the temperature to 375˚F completes cooking without burning the top. The pie should be baked on a lower oven shelf to prevent excessive browning and on a baking stone or steel if available for a crisp bottom crust.
Serve this pie after cooling so the filling sets well. It’s a great way to highlight fresh or frozen blueberries with the added depth of maple syrup’s rich sweetness and cinnamon’s warmth.
Frozen blueberries can be used directly without thawing but may require longer simmering to reduce excess liquid. Using a lined baking pan under the pie catches spillover and simplifies cleanup.
Ingredients
- pie crust my recipe makes both top and bottm crusts, homemade
- egg wash
- 1 tbsp sugar
Maple Blueberry Pie Filling
- 5 cup (740 g) blueberries divided, fresh or frozen
- 1/3 cup (80 ml) maple syrup
- 1/4-1/3 cup (50-70 g) sugar
- 2 tbsp cornstarch
- 1/8 tsp cinnamon
- 1 tbsp lemon juice
- 2 tbsp tapioca starch
Instructions
For the maple blueberry pie filling
- Put half of the blueberries in a pot. Add maple syrup (the amount depends on the sweetness of your blueberries), sugar, cornstarch, cinnamon, and lemon juice; toss well. Bring to a gentle boil and simmer for 8-10 minutes until the filling thickens and reduces slightly, stirring occasionally.
- Add the remaining blueberries and tapioca starch and toss. Remove the pan from heat. Let the filling cool for 15 minutes before adding to the pie shell.
Roll out pie dough and arrange lattice
- For the bottom crust, roll out pie dough to about 12-inch circle and place in a 9-inch pie pan. Trim off any loose dough 1/2-inch below the rim of pan.
- Put the filling inside and keep it in the fridge while you are rolling out the top crust.
- Roll out the second pie dough for top crust, cut into strips with the desired width. Lay the strips over the pie filling and create the lattice work.
- Brush the egg wash over the lattice crust and edges. Sprinkle with sugar on the crust. Bake at 425˚F for 25 minutes, then lower the temperature to 375˚F and continue baking for 25-35 minutes until the crust is golden and blueberry juice is bubbling at the edges. (If using a convection oven, reduce the heat in both cases by 25 degrees) Please see my pie baking tips below.
Notes
- Frozen blueberries can be used without thawing, but simmer longer to evaporate liquid.
- Bake the pie on the oven's lower shelf to keep the top crust from browning too quickly.
- Place a lined baking pan under the pie to catch any overflowing filling for easy cleanup.
- Bake first at high temperature (425˚F) then reduce heat to 375˚F for thorough cooking.
- A baking stone or steel placed on the lowest rack helps crisp the bottom crust effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 41g | 14% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 3mg | 0% |
| Potassium | 139mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 15mg | 17% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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