Wednesday, September 05, 2007

Fresh Blueberry Pie

Open Faced Fresh Blueberry Pie
Bake your favorite pie crust recipe in a pie dish. Cool for 3 min. Beat 1 egg white and brush on the baked pie crust. This prevents the crust from being soggy after you add the filling.
Measure out 1 c. blueberries. Cook them with 1/2 cup of water. Cover and bring to boil. In a small bowl, whisk 2 Tablespoons of cornstarch wtih 2 tablespoons of water. Lower the heat of cooked blueberries once it came to a boil, stirring constantly for 3-4 minutes until blueberries start to burst and juices thicken. Add cornstarch mixture to the cooked blueberries. Then add 1/2 cup sugar,1 teaspoon lemon juice, and pinch of salt. Simmer until translucent. Immediately fold in the remaining 3 cups of fresh blueberries. Spoon into the baked pie shell. Sit at room temp for at least 2 hrs. Just before serving, spread whipped cream around the side of the pie and leave the center just showing the blueberry filling.
Store at room temp for up to 2 days(without the whipped cream)

If you are looking for a light, flaky, and very crisp crust recipe, here's a recipe you will have to try:
8 T. unsalted butter, frozen, cut into little pieces
184 g. bleached all-purpose flour
1/4 t. salt
1/8 t. baking powder
2.5-3.5 T ice cold water
1.5 t. cider vinegar
Mix flour, salt and baking powder. Sprinkle the butter pieces and rub the mixture between your fingers until it resembles course meal. Sprinkle ice water and vinegar little by little into mixture until the dough holds together. Wrap the dough for at least 45 min in disc form and you are good to go.

These are both out of The Pie and Pastry Bible. Beranbaum's recipes are definitely ones I go back to all the time. Her All American Apple pie comes out the way everyone expects their classic apple pie to look and taste.


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