Blueberry Pie

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(Note: I have updated this recipe to include Clear Jel, a thickener that solves the problem of runny fruit pies.)

Whether you’re great at making pies or not, there ought to be at least a few pie recipes in your book that you’re able to make with some confidence. I am no pro at pies and stick mainly to the non-fruit kind, since they’re not so messy — key lime, chocolate pecan, and buttermilk coconut pie are my favorites.

But fruit pies are pretty easy, too, and they’re classic. I make Rose Levy Beranbaum’s apple pie and this blueberry pie. The filling spills all over the place when I serve them, and I’m still working on that (suggestions are welcome), but I seem to be the only one who minds. Everyone always just digs right in.

It used to be so frustrating to spend time making a pie only to have the slices fall apart when I cut them. Was I missing some baking secret or special trick? A couple of online searches for “fix runny fruit pies” yielded a magic ingredient: Clear Jel. It’s a modified cornstarch that is added to the filling before baking and holds the filling together when slices are cut.

Clear Jel is available in big bags online. The smallest bag I found was one pound, and since only a few tablespoons are needed for each pie, I expect it to last a while. If you buy some, look for the instant kind.

Makes one 9-inch pie

3/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/2 cup all-purpose (plain) flour
3 Tbsp. instant Clear Jel
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
5 cups fresh blueberries
1 Tbsp. lemon juice
1 Tbsp. butter, melted
2 refrigerated pie crusts
1 tsp. granulated sugar for topping

Preheat oven to 400F (200C) degrees.

In a large bowl, combine the first nine ingredients, tossing gently with a rubber spatula. Fit one pie crust in a 9-inch pie plate according to package directions, carefully cutting off the overhanging crust. (Save the scraps.) Spoon blueberry mixture into pastry shell.

Use the scraps for the lattice on top of the pie. Gather them into a ball, then roll it out to 1/8-inch thickness. Cut into strips and arrange in a lattice design on top of the pie. If you need more strips, use the other pie crust. I cut my strips to fit inside the pie shell; if you have enough dough, you can lay the ends over the edges of the pie shell and press them in. Then crimp or pinch the edge of the pie in whatever design you like.

Sprinkle the teaspoon of sugar on top of the pie, then place in the oven. Bake 40-45 minutes until golden, shielding the edges with strips of aluminum foil halfway through to prevent excess browning.

(Credit for this recipe goes to a lady named Nan Ferguson of Sandy Springs, Georgia, who submitted it to The Atlanta Journal-Constitution about 20 years ago.)

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