Wednesday, August 4, 2010
Tired of fruit pies with overcooked jam-y fillings? Try this recipe for fresh blueberry pie, overflowing with juicy blueberries, bursting in your mouth with every delicious bite.
Kris and I tend to go overboard with blueberry picking every summer, requiring me to freeze several pounds of blueberries, which ends up destroying their flavor and consistency.
This year, I was determined to use up every single one of those gorgeous fresh berries, so I made three generously-filled fresh blueberry pies (2 for us and 1 for my in-laws).
Serve with a dollop of freshly whipped cream and you have the perfect summer dessert.
And don't you dare try to use frozen blueberries in this recipe! There's still time to head out to your local farm and pick your own berries before the season's over. Enjoy!
FRESH AND EASY BLUEBERRY PIE
1 prepared 9” deep dish pie shell, baked and ready to fill
(or use your favorite homemade pie crust recipe)
5 cups fresh blueberries, divided
1 cup cold water
3 Tablespoons cornstarch
3/4 cup sugar
Pinch of salt
Squeeze of fresh lemon juice (1 – 2 teaspoons)
1 Tablespoon unsalted butter
In a medium saucepan combine water, cornstarch, sugar, salt, lemon juice and 1 cup of blueberries. Stir until cornstarch dissolves. Cook over medium heat, stirring occasionally, until mixture starts to come to a boil. Lower heat and continue to stir, mashing blueberries with a wooden spoon. Cook until mixture has thickened and turned a dark glossy purple. Remove from heat and stir in butter. Set aside to cool for 10-15 minutes. When mixture is cool enough to the touch, carefully stir in remaining 4 cups of blueberries. Pour filling into prepared pie crust. Chill for several hours or overnight until filling has set. Dollop or pipe swirls of sweetened whipped cream (recipe follows) on top to serve.
Sweetened Fresh Whipped Cream:
1 cup chilled heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 cup powdered sugar
Combine heavy whipping cream and vanilla extract in a large mixing bowl. With a handheld electric mixer, beat at medium-low speed for 2 minutes, adding 1/2 of the powdered sugar in gradually. Increase mixer speed to medium and beat for another 2 to 3 minutes, adding the remaining powdered sugar gradually, until soft peaks start to form. Increase mixer speed to medium-high and beat for 30 seconds until firm peaks form. Spoon whipped cream on top of blueberry pie slices, or if you want to get fancy, use a pastry bag fitted with a large tip to pipe swirls (or use a heavy duty gallon-sized freezer bag with a corner snipped off).