posted by Sandy in Baltimore 05-29-101 8:54 AM
* Exported from MasterCook *
My Oh My! Blueberry Pie!
Recipe By : David In Virginia
Categories : Pies And Pastries
Amount Measure Ingredient Preparation Method
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4 Cups only fresh blueberries (about 2 pts)
3/4 Cup sugar
1/4 Tsp. salt
1/4 Cup water
2 Tablespoons corn starch
1 Teaspoon Butter -- (Don't Substitute)
1 Tablespoon lemon juice
9 Inch baked pastry shell
1 egg white -- whipped up a bit
1/8 Cup Sugar
2 Tablespoons Water -- Eggwash
Pie crust
Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the Eggwash ( egg white/sugar and water whipped up a bit), and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet. Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.
Blueberry Filling: Combine sugar, salt, water, and cornstarch in a medium sized sauce pan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit.
Now, take the other 1/2 of the fresh blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie
shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.
The recipe will work as well with peaches.