Wednesday, July 21, 2010

Fresh Blueberry Pie


It's blueberry season, although not here (they just can't grow in our alkaline soil). This is the one time of year that they're not hideously expensive, so I always go crazy and buy them by the pound!

This pie is absolutely sublime. It always seems like such a shame to cook fresh blueberries when they are so crisp and perfect the way they are. So this pie uses just a little glaze to coat the berries without ruining their fresh taste.

3 cups blueberries
3/4 cup water
1 Tbs butter
1 cup (or maybe less) sugar
3 Tbs cornstarch
A dash of salt
1 Tbs lemon juice
1 baked pie crust, cooled

Combine 1 cup blueberries with the water, and boil gently for 4 minutes. Mix the sugar and cornstarch thoroughly, and add gradually to the berries over low heat, stirring briskly. Add the butter and salt, and continue cooking until thick and glossy. Remove from heat and add lemon. Allow this mixture to cool slightly, then very gently stir in the remaining blueberries and pour into the pie shell. Serve chilled or at room temperature with whipped cream.
Post a Comment