Peak-of-the-Season Blueberry Pie
Source of Recipe
by Marsha, adapted from "The Berry Bible," by Janie Hibler
Recipe Introduction
Use the best, sweetest berries here -- frozen is not an option. Another must is real whipped cream. You can also makes this pie using fresh strawberries, blackberries or raspberries.
List of Ingredients
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon coarse salt (or 1/2 teaspoon table salt)
3 cups fresh peak-of-the season blueberries, plus a handful for garnish
2 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
1 baked 9-inch deep-dish pie shell
1 cup heavy cream
2 to 3 tablespoons confectioners' sugar, or to taste
1/2 teaspoon vanilla extractRecipe
Combine the granulated sugar, cornstarch and salt in medium saucepan. Put pan over medium heat and add 1 cup berries and 2/3 cup water. Bring to boil, stirring constantly until mixture thickens and turns clear instead of cloudy looking, about 2 minutes.
Off heat, stir in butter, lemon juice and remaining 2 cups berries. Pour into the baked pie shell and refrigerate until firm, about 2 hours.
Before serving, in medium bowl, whip cream with confectioners' sugar and vanilla until stiff. Spread on pie. Sprinkle a handful of blueberries on top of cream.
Makes 6 servings.
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