Skip to main content
Dessert

Blueberry Pie

A fruit pie with blueberries, sugar, vinegar, cornstarch, and a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Blueberry Pie

Ingredients

Directions

Prepare the filling

  1. Wash and pick over the blueberries.

  2. Cook the blueberries until tender.

  3. Add sugar, vinegar, and cornstarch blended with a little water.

Assemble and bake

  1. Fill the pie crust with the blueberry mixture.

  2. Cover with another crust and bake until golden.

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. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Blueberries
Provide the main fruit flavor and the juice that becomes the filling.
Sugar
Adds sweetness and balances the tartness of the berries.
Cornstarch
Thickens the released berry juices into a sliceable filling when heated.
Vinegar
Adds acidity that brightens the blueberry flavor.
Pie crust
Holds the filling in shape and browns during baking.

The step that matters

Adding the cornstarch mixture. Cornstarch thickens only when the hot berry liquid reaches a simmer and holds it there briefly. If the cornstarch is added to a mixture that is not hot enough, or is not cooked long enough, the filling stays thin and runs out when the pie is cut.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes