In Season: Blueberry Pie by Maria Russo in Recipes, June 22nd, 2012
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The secret to making the best pies is using the best-possible ingredients. In the fall and winter, when apple season is at its peak, warm, tender apple pies line holiday tables. Come springtime and its bounty of rhubarb, strawberry-rhubarb pies are the must-have variety. But now it’s summer, which means that bright blueberries are ripe for picking. This season, slice up one of Food Network’s favorite blueberry pies below, each an indulgent dessert of fresh fruit, light, flaky pastry and sweet summertime flavor.
5. Blueberry Pie With Chantilly Cream – A fancy name for vanilla-scented whipped cream, French Chantilly cream tops this decadent pie, built atop a sweet crust and filled with a mixture of thick blueberry compote and whole blueberries.
4. Frozen Blueberry Pie – Though Alton’s pie is served at room temperature, it’s made with fresh whole and mashed blueberries that he freezes with citrus and sugar then bakes.
3. Country Blueberry Pie – This double-crust pie boasts tender, golden-brown pastry thanks to a twice-baked process: first in the oven for 20 minutes at 425 degrees F then an additional 20-25 minutes at 350 degrees F.
2. Blueberry Pie – Food Network Magazine’s five-star beauty (pictured above) features a fuss-free “Perfect All-Butter Pie Crust,” made with cold butter and a splash of vinegar, which envelops the rich fruit-filled center.
1. Peach-Blueberry Pie – Tyler pairs sweet sliced peaches with whole blueberries to create a light in-season dessert, best served with cool vanilla ice cream.
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