If you've ever cooked a blueberry for more than a minute, you know their fatal flaw.
A blueberry is really just a sack of tart-sweet juice, barely contained by a thin, taut orb of skin. It's nature's tiniest water balloon, and like any good water balloon, it wasn't designed to last.
So when we want to bake them into a pie, we know they're going to swell through their skins and surrender all their juice, which then needs to be jammed up with sugar and thickeners. There's nothing necessarily wrong with that—throw on a scoop of vanilla ice cream and it's not not going to get eaten.
from Food52 https://food52.com/blog/7917-rose-levy-beranbaum-s-fresh-blueberry-pie
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