Raspberry Blueberry Pie - Recipe Girl (2024)

FAQs

Should I prebake my pie crust for blueberry pie? ›

Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Clear Jel powder {the cooking type} is simply modified corn starch and works well to keep fillings nice and thick whether you are going to cook them right away, or stash in the freezer for later. Clear Jel powder also works great to thicken up cream pies too.

The pie dough isn't given enough time to relax and chill

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

If you are pre-baking a store-bought frozen packaged crust, I recommend following the directions on the package for how to pre-bake that particular crust. Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time.

Should I thaw frozen berries before baking? ›

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

And, finally, as much as a steaming-hot slice of apple pie sounds appealing, let your pie rest for at least an hour before slicing. The filling will thicken as it cools and don't worry—your pie will still be plenty warm enough to gently melt that scoop of vanilla ice cream on top of it.

To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer. Apple pies are the epitome of comfort food, especially when freshly baked and filling your home with a mouthwatering aroma.

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.