In this pie, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust. If you've made the crust ahead, this pie comes together in minutes. By dessert time, the filling is set.
- Basic Flaky Pie Crust for 9-inch pie - see other recipe
- 1/2 large egg while, lightly beaten
- 4 cups of blueberries, rinsed and dried
- 1/2 cup water, 2 tablespoons water
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 teaspoon feshly squeezed lemon juice
- a pinch salt
- Brush the bottom and sides of the crust with the egg white.
- Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
- Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
- When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly, for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
- Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
- To make crust:
- See Basic Flaky Crust recipe to make dough.
- Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers (see page 13). Cover it loosely and refrigerate for a minimum of 1 hour and a maximum Of 24 hours.
- Preheat the oven to 425Â°F at least 20 minutes before baking.
- Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot
|Amount Per Recipe||%DV|
|Recipe Size 1026g|
|Calories from Fat 540||30%|
|Total Fat 60.17g||75%|
|Saturated Fat 22.15g||89%|
|Trans Fat 0.0g|
|Total Carbs 313.12g||83%|
|Dietary Fiber 17.8g||59%|