Recipe by Steve_G
Capture the fresh taste of blueberries in a pie. This pie will disappear fast--you won't have to worry about what to do with the leftovers
Top Review by Derf
Excellant blueberry pie Steve!!! I used a bought pie shell (lazy),so didn't bother with the egg white. Very quick and easy filling, we're trying to use up our berries in the freezer before the new ones come along, this was a great way to do it. Served it with whipped cream as instructed, it was sumptuous!! Thanks for a keeper, I may try some of our other berries next time.
- 1 pie crust
- 1 large egg white, lightly beaten
- 4 cups fresh blueberries, rinsed and dried
- 1⁄2 cup water
- 2 tablespoons cornstarch
- 1⁄2 cup sugar (or more depending on sweetness of berries)
- 1 teaspoon fresh lemon juice
- 1 pinch salt
Directions See How It's Made
- preheat oven to 425 degrees f.
- for at-least 20 minutes.
- Line crust with parchment, fill with dried beans or rice.
- Bake for 20 minutes.
- Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
- Remove from oven let cool on rack for 2 minutes.
- Brush entire crust with egg white.
- Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
- Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
- when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
- While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
- Simmer for a minute or so until the mixture becomes translucent.
- Remove from heat, gently stir in remaining blueberries.
- Spoon into prepared pie crust.
- Let sit at room temperature for at least 2 hours before serving with whipped cream.
- Store at room temperature for 2 days.