Chow Town

July 21, 2014

Blueberry pie combines best of three recipes

Don’t have just the right recipe for the ingredients you have on hand? Try taking the best of several recipes. In this case, parts of three recipes were combined to create a blueberry pie loaded with fresh blueberry flavors, a cinnamon zing and a crunch topping.

Chow Town

The daily dish on Kansas City's food and drink scene

When my husband Mark and I married, he brought along several family recipes that quickly became staples in our house.

One of them was his older brother’s blueberry pie, in which a pinch of cinnamon perfectly enhanced the flavor of water-packed and unsweetened canned blueberries.

After writing about semi-annual pie making events at 360 Architecture the idea of making a pie stuck with me. When I found myself with a huge supply of fresh blueberries and a single pre-made pie crust languishing in the back of our refrigerator, the best solution was to make a blueberry pie.

But water-packed blueberries and fresh blueberries do not behave the same way so I searched the Internet for a recipe that used only the fresh ones. This one looked simple and flavorful.

Yet — as many friends and acquaintances know — when I bake, I play in my kitchen. So there was no way I could use a recipe without tweaking it a bit.

I added a teaspoon of cinnamon in honor of my brother-in-law. Then, although the recipe called for a healthy dollop of whipped cream in lieu of a top crust that didn’t sound very satisfying to me, so I located a crumbly topping from an ancient single-crust pie recipe in my files.

The result was loads of fresh blueberry flavor with a healthy cinnamon zing and a pretty, crunchy topping. If you’d like to make this fresh blueberry pie yourself, here’s the topping recipe, which you create in the microwave.

Crumb Topping

1/4 cup butter

1/4 cup light-brown sugar

1/2 cup all-purpose flour

Melt butter in a one-quart microwave-safe bowl. Stir in remaining topping ingredients until blended. Cover with lid or vented plastic wrap. Microwave the filling on high for 2-2-1/2 minutes, stirring twice, until slightly browned and bubbly.

Spread out hot topping on a piece of foil and place on countertop until cool enough to handle. Crumble and sprinkle evenly over the filled pie.


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