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Ingredients
- 1 recipe Double-Crust Pie Dough (see note)
- 4 tablespoons unsalted butter, melted
- 4 whole graham crackers, crushed to fine crumbs
- 6 cups blueberries (see note)
- 1 1/4 cups dried cranberries
- 3/4 cup sugar
- 2 tablespoons Minute tapioca
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Preparation
Step 1
Make-Ahead Blueberry Pie - Recipe | Cook’s Country - Recipes That Work
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Make-Ahead Blueberry Pie
Minute Tapioca outshone other thickeners we tested for our Make-Ahead Blueberry Pie. During the freezing and thawing, water was squeezed out of the starch gel, causing soupy filling, and, consequently, soggy crusts. Different starches have varying freeze-thaw stability properties, and tapioca survived the process best.
Achieving a flaky crust was our biggest challenge. Dried fruit added to the filling helped absorb some of the fruit juices, which kept the filling from being soupy. Because dried blueberries were expensive and hard to find, we preferred dried cranberries, which added a faint tart complement to the blueberries in the filling. Sprinkling graham cracker crumbs on the bottom of the crust and on top of the filling also combated a soggy bottom and produced flaky and tender crusts. Plus, the crumbs melded into the filling and disappeared. Whatever you do, don’t defrost Make-Ahead Blueberry Pie before baking it—that guarantees a soggy crust.
Heat 4 cups blueberries and cranberries in saucepan over medium heat, stirring occasionally and mashing slightly, until blueberries break down and mixture is thickened, 8 to 10 minutes (mixture should measure 1 1/4 cups). Let cool slightly, then stir in sugar, tapioca, lemon juice, salt, and remaining blueberries. Refrigerate until cool, about 15 minutes.
Adjust oven rack to lowest position and heat oven to 375 degrees. Bake until juices are bubbling and crust is golden brown, about 80 minutes. Let cool on wire rack at least 2 hours. Serve.