Quote:
Originally Posted by 2newyorkers
Does anyone have a foolproof 2 crust blueberry pie recipe? Due to the blueberries and/or me my pies come out different every time.
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My recipe doesn't have a top crust, but it is so good you won't miss it.
OPEN-FACE FRESH BLUEBERRY PIE
For this pie, one cup of blueberries is cooked to form a syrup. The remaining 3 cups of berries are heated in the syrup just enough to turn them a rich purple color. The filling is then spooned into a prebaked crust. The pie comes together in minutes, and by dessert time it will be set and ready to eat.
1 9-inch pie crust, baked according to package instructions and cooled
FILLING INGREDIENTS:
4 cups of blueberries
½ cup water plus 2 tablespoons water, divided
2 tablespoons cornstarch
½ cup sugar
2 teaspoons lemon juice
Pinch of salt
Whipped cream (optional)
INSTRUCTIONS:
Place one cup blueberries and ½ cup water in medium saucepan. Cover and bring to boil on medium heat.
Meanwhile, combine cornstarch , sugar, salt and remaining 2 tablespoons of water in a small bowl.
When the berries come to a boil, reduce the heat and simmer gently for 3 or 4 minutes, stirring constantly, until the berries have begun to burst. Still stirring, add the cornstarch mixture and the lemon juice. Simmer for a minute more until it starts to thicken.
Immediately remove from heat and fold in the remaining 3 cups blueberries. Spoon into baked crust and let it sit at room temperature about 2 hours before serving. Serve with a dollop of whipped cream if desired.
Makes 6 servings.