Blueberry Pie

[Jafwiz]

I am looking for a recipe for a Blueberry Pie one that is not runny and the slices stay intact after slicing. Everyone I have tried seam to loose tasty but loose.

 

[Norcalbaker59]

I am looking for a recipe for a Blueberry Pie one that is not runny and the slices stay intact after slicing. Everyone I have tried seam to loose tasty but loose.

Blueberry pie doesn’t need a recipe.

The filling is just fruit, sugar, thickener. You can add a bit of nutmeg if you wish. The key is understanding how to properly thicken high water content fruit.

To set the filling perfectly every time, you use a ratio of fruit, sugar and tapioca flour (starch).

The weight of the fruit x .25 = the weight of the sugar

The weight of the fruit x .055 = the weight of the tapioca flour

Google for Stella Parks cherry pie on a serious eats for a full explanation on this method for high water content fruit pies.


Standard Pie dough ratios are
100% flour (10% protein)
70% butter
7.8% sugar
30% water

15 g flour per inch of pie (20 g recommended for novice baker's)

Pie plate dimensions are the diameter + sides + 1” crimp edge

So if your pie plate is 9” and 3” deep.
9+3+1= 14 inches

15 g flour x 14 = 210 g flour for a single crust

Just multiply 210 my the ratios of the other ingredients.

Example
210 x .70 = 147 g butter



Pastry Chef Erin McDowell had a higher butter ratio if you want a dough that is good if you want options. Just google it.

 

[Jafwiz]

Blueberry pie doesn’t need a recipe.

The filling is just fruit, sugar, thickener. You can add a bit of nutmeg if you wish. The key is understanding how to properly thicken high water content fruit.

To set the filling perfectly every time, you use a ratio of fruit, sugar and tapioca flour (starch).

The weight of the fruit x .25 = the weight of the sugar

The weight of the fruit x .055 = the weight of the tapioca flour

Google for Stella Parks cherry pie on a serious eats for a full explanation on this method for high water content fruit pies.


Standard Pie dough ratios are
100% flour (10% protein)
70% butter
7.8% sugar
30% water

15 g flour per inch of pie (20 g recommended for novice baker's)

Pie plate dimensions are the diameter + sides + 1” crimp edge

So if your pie plate is 9” and 3” deep.
9+3+1= 14 inches

15 g flour x 14 = 210 g flour for a single crust

Just multiply 210 my the ratios of the other ingredients.

Example
210 x .70 = 147 g butter



Pastry Chef Erin McDowell had a higher butter ratio if you want a dough that is good if you want options. Just google it.

Thank you