Blueberry Pie Recipe With Clear Jel A

This is the best blueberry pie recipe since it uses Clear Jel. This is not like any household starch. Clear Jel is a special starch that produces a smooth consistency which is perfect for fruit pies.

Course Dessert

Cuisine American

Keyword Blueberries, Blueberry Pie, Desserts, Pies

Prep Time 2

Cook Time 35

Refrigeration time 1

Servings servings

Calories 155kcal

Author Janine Waite

Ingredients

Pie Crust

2 ½ cups Flour
½ tsp salt
20 tbsp cold unsalted butter cut into cubes
4-8 tbsp cold water

Blueberry Pie Filling

5 ¼ cup fresh blueberries wash and dried
1 ¼ + 1 tbsp sugar
½ cup minus 1 ½ tsp. Clear Gel
1 ½ cup water
5 ¼ tsp lemon juice

Instructions

Pie Crust

In a food processor pulse together the flour and salt.
Add cold butter cubes. Pulse after each addition of butter.
Slowly add cold water a tablespoon at a time. Add water until dough becomes a ball, not too moist or too dry.
Place on a floured surface and divide it into two equal pieces. Place each amount on plastic wrap and flatten into two-disc rounds. Cover and refrigerate for at least an hour and as long as 2 days.
Take the dough out of the refrigerator and roll on a floured surface. Roll enough so that it will cover the pie pan. Place in a pie pan and allow for a bit of overhang on the rim.
Chill in the fridge for 30 minutes.
Now your pie is ready to bake. Place a few little fork marks on the bottom. Cover the crust with parchment paper and place ceramic pie weights on the pie crust.
Bake at 425 degrees for 15 minutes.
Take out of the oven and let the crust cool.

Blueberry Pie Filling

Preheat oven to 425 degrees.
Wash and drain blueberries.
Combine sugar and Clear Jel in a large pot. Stir dry mixture.
Add water and if desired add food coloring.
Cook on medium-high heat until the mixture thickens and begins to boil a bit. Don't worry if you see clumps, it will all be smooth and lump-free.
Stir well while the sugar is thickening. Continuous stirring prevents burning.
Add the lemon juice at this time and boil for 1 minute stirring the whole time. After a minute the filling is thick and gooey.
Fold in berries gently.
Fill baked pie crust with the blueberry filling.
Roll out your second dough and place it on top of your blueberry filling. Place a few air vents in the top crust.
Sprinkle sugar on top if desired.
Place tinfoil on the edges of the crust to avoid burning. The last 15 minutes remove the tinfoil.
Bake for 35 minutes until the crust is golden.

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