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Dessert

Blueberry Pie

A fruit pie made with blueberries, flour, sugar, salt, and pie crust, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Blueberry Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Dredge the blueberries lightly with flour.

  2. Fill a pie pan lined with pie crust with the blueberries.

  3. Sprinkle the blueberries with sugar and a pinch of salt.

  4. Cover with another layer of pie crust.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for about 45 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blueberries
Provide the fruit filling that becomes juicy and sweet as the pie bakes.
Flour
Dredging the berries helps thicken the juices so the filling sets rather than running.
Sugar
Sweetens the filling and draws moisture out of the berries to form syrup.
Pie crust
Forms the structure that encloses the filling and browns in the oven.

The step that matters

Dredging the blueberries with flour. Flour coats the berries and absorbs their released juice as it heats, thickening the syrup. Without it the filling can stay runny and soak the bottom crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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