Simple Wild Blueberry Pie Recipe

I have a fascination with blueberries. It’s the lesser common kind of berry and the flavor of it is a wide range of acid, sweetness and slight bitterness. But I think what fascinates me most about blueberries is the color. It’s blue. Blue is the coolest color to your eyes and it’s an odd color in food as well. When you see blue dessert, you immediately associate it with this berry and it looks all kinds of healthy.

What’s the best way to have blueberries other than their natural state, grown wild and turned into a delicate pie? Here, we talk about how great blueberries can be in a pie.

Is blueberry pie healthy?

If you don’t know yet, the blueberry is a superfood. A superfood is a food rich in nutrients that are beneficial to a person’s health.

Blueberries naturally have compounds that are packed with antioxidants, potassium and vitamin C that help you fight away diseases. Blueberries aren’t the cure to ailments but more like vitamins to fight off the possibility of them.

Wild blueberry pie is very healthy because of the presence of wild blueberries. Although blueberries are healthy on their own, wild blueberries have twice the amount of antioxidants and flavonoid-anthocyanin. They are smaller in size and basically packed with even more nutrients. Wild blueberries are also sweeter, most of the time.

Wild blueberry pie is healthy most especially if its pie shell is made with healthier choices of ingredients.

Can blueberry pie be frozen?

Wild blueberry pie can definitely be frozen, baked or unbaked.

If you’re storing baked wild blueberry pie in the freezer, make sure to wrap the entire pie tightly with cling film and then place it in a sealable plastic container such as Ziploc. Make sure to squeeze out all the air. Remember that the longer you freeze food in the freezer; the quality of the food goes down. If you’re reheating the frozen pie, thaw out the pie for 2-3 hours then bake in a 450F oven for 10-15 minutes to heat up the crust and filling.

If you’re storing unbaked blueberry pie, if you are covering the top with another layer of piecrust, keep the pie whole and do not score the top crust. Do this when you are about to bake the pie from the oven. If you’re going to bake the uncooked pie, score the top and bake in a 400F oven for the first 20 minutes then reduce the heat to 350F for the last 15.

We strongly suggest that when you’re freezing your pie, freeze it unbaked to for maximum pie results before eating.

What is the best pastry for blueberry pie?

Blueberry pie has the tendency of getting runny if you don’t make it right. It is a relatively wet pie and you’ll need a strong crust to house the filling.

Can you make a strong crust delicious, though? Yes, of course!

To be honest, I’m a sucker for buttery, flaky piecrust. It’s the best kind of piecrust for me. However, it doesn’t necessarily mean that it’s the best piecrust for every kind of pie.

Wild blueberry pie needs a strong and delicious piecrust. In our case, we like to use rolled oats to keep the fort strong. The secret to making a delicious oat piecrust is softened butter and baking powder. Baking powder keeps all of the ingredients together. Without it, the rest of the ingredients would just crumble and fall. Softened butter is less runny and gives a good texture to the finished product.

How to make blueberry pie

Wild blueberry pie can be intimidating to make but don’t worry! It’s very easy.

First, make sure you have all the equipment you will need to make a pie. Make sure you have the pie plate!

Next, preheat the oven to 350F.

Then, mix the flour, rolled oats, baking powder, salt, and vanilla extract in a bowl. Whisk together the ingredients to completely incorporate each ingredient. Mix in the softened butter to create the dough Flatten the dough into the pie plate and create the nice pinched sides to create a pretty crust. Cover and chill for 15-20 minutes.

Finally, to make the filling, simply mix the wild blueberries, potato flour, sugar and lemon zest in a bowl. Pour the filling into the chilled piecrust and bake for 30 minutes.