Fresh Blueberry Pie

Submitted 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"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Yields: 1 Pie
• Serves: 6-8

ingredients

• 1 pie crust
• 1 large egg white, lightly beaten
• 946.36 ml fresh blueberries, rinsed and dried
• 118.29 ml water
• 29.58 ml cornstarch
• 118.29 ml sugar (or more depending on sweetness of berries)
• 4.92 ml fresh lemon juice
• 0.25 ml salt

directions

1. preheat oven to 425 degrees f. for at-least 20 minutes.
2. Line crust with parchment, fill with dried beans or rice.
3. Bake for 20 minutes.
4. Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
5. Remove from oven let cool on rack for 2 minutes.
6. Brush entire crust with egg white.
7. 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.
8. Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
9. 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.
10. While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
11. Simmer for a minute or so until the mixture becomes translucent.
12. Remove from heat, gently stir in remaining blueberries.
13. Spoon into prepared pie crust.
14. Let sit at room temperature for at least 2 hours before serving with whipped cream.
15. Store at room temperature for 2 days.

Reviews

[Derf2440]

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.

 

[Marg (CaymanDesigns)]

I've made 2 of these in as many days! Need I say more? DIVINE! The fresh blueberry flavor is fantastic. SSOOO much better than the fresh fruit pies that use jello as their base. I used Recipe #13619 for the pie crust and baked it according to the directions on that recipe. I used the egg white wash, but I'm not sure it made any difference. I did find that the filling sets up better if you cook it for about 5 minutes after adding the corn starch and if you refrigerate it. Thanks so much for sharing this excellent recipe! I know there are going to be many more blueberry pies in our future!

 

[Knit One Cook Too]

Fresh, light, simple and DELICIOUS! I added a touch of rum flavoring to the fresh whipped cream. My dinner guests all asked for seconds...and the recipe!

 

[Pesto lover]

Excellent recipe! I liked the fact that not all of the berries were cooked. So fresh tasting! I used a pre-made graham cracker crust shell, so I skipped the part about the egg white. I will make this again and again. Thanks for sharing the recipe.

 

[hlkljgk]

so yummy and easy, especially when you use a ready made granola crust... :) i did make some whipped cream to top it off, though.