After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.
In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for all parties involved here.
To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.
Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.
With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!
If you like this blueberry maple pie you should try:Print
Blueberry Maple Pie
This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 9 Servings 1x
- Category: Dessert
For the crust:
- 3 ½ cups (420 gm) all-purpose flour
- 3 teaspoons (12 gm) sugar
- 3/4 teaspoon (4 gm) salt
- 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
- 3/4 cup (1–1/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
- 10 tablespoons (approximately) ice water
For the filling:
- 4 cups fresh or frozen blueberries
- 1 cup pure maple syrup
- 1 tsp lemon zest (from about 1 lemon)
- 1–1/2 tablespoons lemon juice (from about 1 lemon)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
For the egg wash:
- 1 egg
- 2 teaspoons sugar
To prepare the crust:
- Give the dry ingredients a whiz in the food processor to combine.
- Pulse in the shortening and butter, just until barely evenly dispersed.
- Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
- Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
To prepare the pie:
- Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust.
- In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
- On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
- Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
- In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie. degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!