Why haven't my blueberries thickened?

It's possible your blueberries were extra watery, or your heat isn't high enough. Continue cooking the blueberries for a few minutes longer, until they're glossy and thick. Remember, the filling will also continue to thicken after baking as the pie cools.

Do I really need to bake the crust on its own?

Yes. This helps ensure the crust remains firm and intact even with a wet blueberry pie filling. Fortunately, this blind baking, as it's called, only takes a few minutes.

Can I prep this pie in advance?

You can prep and bake the crust a day or two in advance. You can also cook the blueberries ahead of time. But make the meringue the day you bake and serve the pie for the best results.

Blueberry Meringue Pie

Description

Sweet-tart blueberries, a cloud of vanilla meringue, and a cinnamon graham crust — this pie is everything good about summer in one slice.

Ingredients

Units Scale

For the crust:

8 graham crackers
5 tablespoons butter
3 tablespoons sugar
1 teaspoon cinnamon

For the filling:

7 cups blueberries
1/2 cup sugar
1/4 teaspoon kosher salt
zest of 1 lemon
5 tablespoons cornstarch

For the meringue:

1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup sugar

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Instructions

Make the crust. Preheat the oven to 325°F. Put the crackers in a plastic bag, seal it, then use a rolling pin to gently crush them into crumbs. Or, if you prefer, use a food processor. In a pie plate, stir together the graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1 teaspoon cinnamon.
Bake the crust. Use the bottom of a glass to press the crumbs firmly into a pie plate to form the crust. Bake for 15-18 minutes, until deeply golden and fragrant. Set aside to cool but keep the oven on.
Start the blueberry filling. Combine 6 cups of the blueberries with 1/2 cup sugar, 1/4 teaspoon salt, and the zest of 1 lemon. Cook over low heat until most of the berries have softened.
Thicken the blueberries. In a small bowl, mix 5 tablespoons cornstarch with ½ cup water until incorporated. Pour this into the pan with the remaining cup of blueberries, and cook for a few more minutes until the blueberries have thickened and look glossy. Pour into the cooled crust.
Make the cornstarch mixture for the meringue. Whisk the remaining tablespoon of cornstarch into ⅓ cup of water in a small saucepan. Cook over low for about 2 minutes until thick and translucent. Let cool.
Start the meringue. In a mixing bowl, beat the egg whites with the cream of tartar and vanilla at a medium-low speed. When foamy, start adding the sugar a little at a time. After about 4 minutes of whisking, the meringue should be thick and holding its shape. With the mixer running on low, gradually add the cooked cornstarch mixture, then increase the speed to medium and beat for another minute or two until you have a glossy meringue with stiff peaks.
Spread the meringue. Spread the meringue across the pie, making sure it covers the edges of the crust, which will help to prevent it from shrinking during baking. Use your spoon to create swirls as you like.
Bake. Bake for 20 minutes or until the meringue is mostly golden. Let cool completely at room temperature - at least an hour - before slicing.

Notes

Press the crumbs into the pie plate as firmly as possible to help keep the crust intact after baking.

Be sure to cook the blueberries long enough so they look coated in a sauce or syrup rather than water. You should be able to see a glossy texture, too.

When beating the egg whites, add the sugar and cornstarch mixture a little at a time so that it stays light and fluffy.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American