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Open-Faced Fresh Blueberry Pie
Source of Recipe
The Pie and Pastry Bible
Recipe Introduction
This is kind of like those glazed fresh strawberry pies but with blueberries of course. I used my Oatmeal Crust because I didn't want to take the time to make a real pie crust. I will include that recipe at the bottom. I skipped the egg white. And I stored my pie in the fridge so the crust wouldn't get soggy and it was still crisp the next day. Delicious and very fresh tasting!
Recipe Link: http://www.epicurious.com/run/recipe/view?id=101866&kw=blueberry+pie&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=blueberry+pie List of Ingredients
Basic Flaky Pie Crust 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
1 Pinch salt
1 1/2 cups whipped cream (optional) Recipe
Make the crust:
Remove the dough from the refrigerator. If neccessary, 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 sheetes 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°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 5-10 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.
Make the filling:
Measure out 1 cup of the blueberries, choosing he 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.
Store:
Room temperature, up to 2 days (without the whipped cream).
Note:
The low amount of sugar in this pie maintains the tart freshness of the berries. Taste the berries before you begin. If they are very tart, increase the sugar by a few tablespoons.
Serves 6.
The Pie and Pastry Bible (© 1998 Cordon Rose, Inc.)
November 1998
Rose Levy Beranbaum
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Oatmeal Crust:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 T. finely chopped toasted pecans
2 T. packed light brown sugar or white sugar
1/8 t. salt or crushed kosher salt
1/3 cup unsalted butter, melted
Combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended. Pour into a 9 inch pie plate (can spray with Pam first, if desired). Press onto the bottom and up the sides. Bake at 400 deg. for 12-15 minutes or until lightly browned. Cool on a wire rack.
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