Open-Faced Blueberry Pie

[Guest guest]

A great pie I can finally master making from scratch.

Mark

 

 

Open-Faced Blueberry Pie

 

1 9-inch pie shell (no lard)

1 tablespoon egg white, lightly beaten

4 cups blueberries, rinsed and dried

1/2 cup plus two tablespoons water, divided

2 tablespoons cornstarch

1/2 cup sugar

2 teaspoons freshly squeezed lemon juice Pinch of salt

 

Pie shell: At least 20 minutes before baking, preheat

the oven to 425 degrees.

If you're using a frozen pie shell, remove it from the

freezer and let it thaw completely. If you're using a

refrigerated dough, remove it from the refrigerator

and allow it to sit for about 10 minutes or until it

is soft enough to roll easily, then place it in a pie

tin.

Line the unbaked pie crust with parchment (let some

excess parchment extend up and just over the sides),

then 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 more. At the three-minute mark,

check for any bubbles that may have formed and prick

them with a fork. Bake until the crust is a pale,

golden brown. 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.

To make the filling and finish the pie:

Measure out 1 cup of the blueberries. 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.

Serves 8.

 

 

 

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