Blueberry Pie

Hi Franziska! Yes, we think it would work well with blackberries too 🙂 That said, since blackberries are usually a bit more tart and juicy than blueberries, we’d suggest slightly increasing the sugar (maybe to about ¹⁄₃ cup (75 g) to counteract the tartness) and maybe consider increasing the cornstarch to 4 Tbsp (32 g) - this might only be necessary if your blackberries look especially juicy. We haven’t tested it ourselves yet, so it’s hard to say for sure... but we suspect those tweaks would do the trick! Let us know how it goes if you try it out!

Hey there, Alina, this blueberry pie is baked for around 40 to 50 minutes, or until the crust is golden, as stated in step 11. Baking is essential to bring out the rich, jammy filling and ensure the crust is perfectly crisp and flaky. Without baking, it’s just raw ingredients waiting to transform into something magical 🫶

In case you're interested, pressing the red "Make" button at the bottom of the recipe will open step-by-step instructions with pictures that might help!

I was actually talking about blueberries, I am surprised they didn’t have to be cooked before tossing them in the crust.
Isn’t corn starch supposed to be cooked to better mix with the blueberries??

Hey Alina, great question! The cornstarch in the filling doesn't need to be cooked beforehand because it will activate and thicken as the blueberries bake and release their juices. As the pie bakes, the heat cooks the cornstarch and binds the juices, preventing the filling from being too runny.

Hey Miki, haha sorry for the confusion. We mean water with ice cubes in it - so just water that's very, very cold. We show how to make pie crust in this video, in case it helps: https://youtu.be/_Z0RacfZ0r8?… 🥧 - enjoy!

Yayy we're so thrilled that the blueberry pie was enjoyed, Daizy, thank you! 😊

Hey Dima, we imagine that raspberries in the same portion could work well! Do let us know if you test it out 🤗