Blueberry Pie
For a 9-inch pie
1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)
Crust:
• 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 a 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.
• Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
Preheat the oven to 425 degrees F.
• 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 5-10 minutes, 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, then brush the bottom and sides with the egg white.
Filling:
• 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.
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