This may top my list of comfort foods. Fresh and juicy blueberries packed into individual pie crusts, topped with a giant blob of whipped cream...oooh yea.
BLUEBERRY 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)
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.
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. Serve with lemon whipped cream.
CRUST
1 1/2 sticks (3/4 cup) cold unsalted butter
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold vegetable shortening
5 to 7 tablespoons ice water
Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap
3 comments:
Hi Sara! I attended one of your Thanksgiving Point cooking classes over 3 years ago and still use your great recipes. Thanks! I live back east and randomly thought I might search you out today in hopes to find more great things and sure enough... I found your blog. Super!!! It looks like I'll be spending this week reading old posts and playing catch up (a perfect activity while the little one naps!) I am so excited about this. You can count on me to visit regularly :) In your last post, you mentioned topping the blueberry pie with lemon whipped cream. Do you have a special recipe for that or is it just adding lemon juice or zest to one's personal taste? Thanks!
Hi Jenice,
Glad to hear from you. Let me know if there is any special recipe you need. All you need to do to make the lemon whipped cream is to whip 1 pint of cream to soft peaks. Next add 1/4 cup powdered sugar and beat to medium peaks. Lastly add the zest and juice of a small lemon and beat to heavy peaks.
I tried to check out your blog, but you have to be invited, so I hope you get this message.
I did get your message and thanks for the lemon whipped cream recipe. That will help. I hope to try out some of the recipes on your blog. They all sound great. I'll let you know how they turn out. :)
Thanks, jenice
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