As summer gets into full swing, so does berry season. It all depends on where you live, but right now in many places in the U.S., you can find great raspberries, blackberries and blueberries. And when it comes to the ultimate summer dessert, we think it's hard to beat a slice of blueberry pie.
But blueberries can be a little tricky in a pie and can bake up into a runny filling or one that tastes a little flat. Luckily for you, cookbook author, food content creator and baking expert Dan Langan (@bakedbydan) has a quick, easy and foolproof way to make sure your blueberry pie is great every time. Give this a read before you start baking and give your blueberry pie an upgrade this year.
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Dried blueberries play double duty in a pie by amping up the blueberry flavor and naturally thickening the filling without the need for extra starches. Once they hit the oven alongside your fresh blueberries, they begin absorbing juices and releasing rich, concentrated berry flavor back into the mix, giving you a pie with a bold flavor and a texture that's firm enough to slice cleanly.
When you bake a blueberry pie with just fresh berries, the high water content often creates a filling that’s soupy or too loose, even when thickened with cornstarch or flour. But when you toss a half cup of dried blueberries into that filling, they soak up just the right amount of liquid and help the whole mixture gel naturally as it bakes.
Additionally, dried blueberries are concentrated, meaning they are tarter, sweeter and more intensely blueberry-flavored. Adding them deepens the flavor without overwhelming it. You still get the juicy bursts from the fresh berries, but with more blueberry-ness.
This tip isn’t just limited to blueberries either. This is a good tip to try with cherry pie, using a mix of fresh and dried cherries. Just keep in mind the ratio of about half a cup of dried fruit per standard 9-inch pie.
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Tips to Make Your Blueberry Pie Even Better
This hack is amazing, but there are a few ways to make your pies even better.
While tossing dried blueberries straight into your filling works wonderfully, you can also rehydrate them slightly for a softer texture. for less chewy fruit. Just soak them in warm water or a splash of lemon juice for 10–15 minutes before adding them to your filling. Drain well before mixing in.
Toss dried and fresh berries in sugar and thickener together. Mixing them all at once ensures every berry is coated evenly. This helps distribute the flavor and prevents clumping.
Try flavor boosters. A touch of lemon zest, a pinch of cinnamon or cardamon or a drop of almond or vanilla extract can complement the deeper flavor that dried berries bring.
Don’t skip the resting time. Let your baked pie rest at least two hours before slicing. The dried blueberries will continue to work their magic as the filling cools, helping it set beautifully.
This tip is perfect for mini pies, hand pies and galettes, too! Anywhere you want a juicy, flavorful filling that doesn’t leak, this is the hack to use.
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