Open-faced fresh blueberry pie from The Pie and Pastry Bible by Rose Levy Beranbaum

  • blueberries
  • heavy cream
  • apple cider vinegar
  • store-cupboard ingredients
  • pastry flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on May 31, 2019

    I've been making this pie ever since the Pie and Pastry bible was published--and will make no other blueberry pie. This one really lets the blueberries shine, and it's easy to make. Because half the blueberries are raw, it avoids the jammy texture which in my opinion ruins most berry pies.

  • anya_sf on July 19, 2018

    Unlike most pies, this one was light (only one crust) with a lovely fresh flavor. It slices surprisingly neatly, considering there isn't much to hold the berries together. The crust was quite tender. I made cutouts with the pie crust scraps, which I baked and placed on top of the pie for decoration. We enjoyed the pie both plain and with whipped cream.

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