I don't know why but whenever the Fourth of July rolls around, I feel like making pie. This is rather counter-intuitive because making pie dough and cranking up the oven in the sweltering humidity that is July in the Midwest is just plain crazy. However when I get the whiff of a ripe peach or taste the juicy sweetness of a plump blueberry, hot kitchen be damned, I reach for the rolling pin.
Sad to say the peaches available in our area have not been very pie inspiring. The blueberries, on the other hand, have been excellent, sweet and full of juice. But it's that juice that causes many a soupy pie. Too much juice ruins your bottom crust and makes your slice a drippy mess to eat. The other problem is getting just the right amount of thickener so your pie sets up. However too much and you've almost got Jello pie. Would Cook's Illustrated have the answer?
Their version of pie crust and filling tries to address the perfect jelling blueberry filling. Quick cooking tapioca and shredded Granny Smith apple are part of their solutions along with cooking down some of your blueberries.
The results? Looks good in the pie pan but still I have a bit of a slump on my slice. And in an attempt to balance out the sweetness of the berries and the added sugar, they include a measure of lemon zest and juice. Personally, next time, I'd go half the amount of both since it seemed just a bit too much citrus for me.