Chef Billy Parisi helps Erica from Elgin, Illinois in this video get her blueberry pie on point. If you have a recipe you
think needs a "fix" then email it to firstname.lastname@example.org or simply visit www.fixmyrecipe.com to submit your information and it just might be the next "Featured Fix of the Day."
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Thanks for stopping by. This is www.fixmyrecipe.com, I am Chef Billy Parisi. You submit your broken recipes and I will repair them for you. Someone who just did that is Erica Griffis of Elgin, Illinois. She sent us in a recipe for blueberry pie saying she is having a hard time making her liquid congeal to her blueberries. I don't know what you are doing wrong.
Our first ingredient we are adding in is cornstarch, a huge relevant ingredient that helps congeal our liquid through our blueberries. You just didn't have enough of it so this is our dry ingredients. Alright. Seven tablespoons of cornstarch not four, some sugar, cinnamon, and some ground allspice. Erica, you want to make sure, you mix together your dry ingredients really well before we add in our wet ingredients. Our dry ingredients are all mix together.
Now let's add in our wet. Water and lemon juice. Don't worry Erica, I know it looks gross, but this is what it should look like. It will be extremely gloppy. Let's put our mixture to the side, grab our beautiful pie crust and fresh blueberries. Two things, be sure to wash these blueberries. Farmers could care less what's on your hands when they are packing them, kind of disgusting I know, so make sure you wash them.
Secondly Erica, you are going to need a pie crust for our blueberry pie. Now if you want the most excellent moist flaky pie crust, you can get your hands on check out my fix of pecan pie. I promise you are going to actually fall in love with that recipe on there. We are simply going to add our blueberries and our mixture to our pie crust. Oh! Yeah. Is that enough blueberries or what? Awesome! Now add our mixture.
I do realized that liquid is probably not going to cover all the blueberries. Don't fret Erica, that's the reason we got all that cornstarch in there. It's going to help hold it together. Now let's make a quick sugar crust to go right on top. Alright, we are just going to sprinkle this crust right on top. Everything has come together so nicely. I cannot wait till this is finished, so I can get a slice. For now we are going to pop it in the oven on 375 degrees for about 60 minutes.
Erica, let's get our pie out. Anytime you cook pie, you always going to use one of this little mitts here. Oh! Man, look at that. I could care a less, how hot this pie is it's looks way too good not have a quick bite. Very hot, but very worth it. I don't care. You can see that the blueberry pie is nicely congealed, it's nice and thick, it should run all over the plate. Very easy fix Erica, just add more cornstarch to our blueberry pie.
Erica, thank you so very much for writing and I really appreciate it and in fact, I can't wait till this episode is over, so I can actually get a slice of this thing. If you are just like Erica and need a little fix for your recipe, submit it to me and I will gladly take care of you. Be sure to stop back tomorrow and see our new featured fix of the day.