When it is blueberry season, my husband pleads for blueberry pie.
Usually I make a cooked blueberry pie, but this year he encouraged me to try making a FRESH blueberry pie, just as most strawberry pies are made: fresh fruit bound together with a fruit “glaze” in a pre-cooked pie shell.
Lucky for me, I did not have to think too hard to come up with a winner. Food52.com had just the right recipe and it is a keeper, too!
Fresh Blueberry Pie
(adapted from Rose Levy Beranbaum’s Fresh Blueberry Pie)
Using my Foolproof Pie Crust recipe for pie dough, I rolled out the dough on a floured counter and placed it in a pie plate. I then put parchment paper over the pie dough, placed pie weights on top of the parchment and baked the shell for 15 minutes at 400 degrees. I then removed the pie weights, pricked the shell with a fork (to let the air out from under the shell) and baked it for about 10 more minutes, until the shell was brown.
The Blueberry Filling:
4 cups blueberries, rinsed and dried
2 Tablespoons corn starch
1/2 cup sugar
2 teaspoons lemon juice
pinch of salt
Measure out 1 cup of blueberries. Place those in a saucepan and add 1/2 cup of water. Cover and place on a stove on medium heat. When the water and blueberries have come to a boil, lower the heat and simmer for 3 – 4 minutes.
Meanwhile, in a small bowl, whisk together the cornstarch and 2 Tablespoons water until it is a smooth consistency. Set the bowl aside.
As the boiling blueberries start to burst and the sauce begins to thicken, add the sugar and lemon juice and salt. Add the cornstarch mixture, stirring constantly. Simmer for a minute until the mixture becomes translucent. Remove from the heat and immediately fold in the remaining 3 cups of blueberries.
Spoon the blueberry filling into the cooled pie shell and let the pie sit at room temperature for 2 hours before serving. Serve the pie with whipped cream or ice cream.
We did NOT let the pie cool for 2 hours; we ate it almost immediately—and it was good!!!