BLUEBERRY PIE
"This can have either a baked pie crust or a crumb crust. Either way, the crust is baked empty, and part of the filling is cooked in a saucepan on top of the stove. Then, when both the the crust and the filling have cooled, the filling is mixed with more whole, uncooked berries, poured into the crust, and refrigerated until serving time. The pie needs at least 3 hours in the refrigerator before it is served, but it can wait for most of the day if you wish."
1 (9-inch) baked pie shell or crumb crust
2 pounds blueberries (about 6 cups), divided use
1/4 cup cornstarch
1/4 cup cold tap water
3/4 cups boiling water
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Whipped cream (optional, for serving)
Place the berries in a large bowl of cold water. Let the water run off between your fingers as you scoop up the berries and place them on a paper towel to drain. As you do so, pick over them carefully to remove any unripe berries, loose stems, etc.
In a small bowl stir the cornstarch in the cold water until it dissolves. Then add the boiling water and stir until smooth. Place in a 1-quart saucepan. Add the sugar, salt and 1/2 cup of berries (reserve the remaining 5 1/2 cups berries).
Place the saucepan over medium-low heat and stir constantly. While cooking and stirring, press the berries against the sides of the pan to crush them. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3 or 4 minutes more. Stir in the lemon juice and butter.
Then, in a large bowl, gently mix the reserved berries with the warm sauce. Stir occasionally until cool.
Pour the cooled mixture into the prepared crust. Refrigerate for at least 3 hours.
Serve with whipped cream, if desired.
Makes 6 generous portions
Source: Pies and Tarts (Maida Heatter Classic Library) by Maida Heatter
"This can have either a baked pie crust or a crumb crust. Either way, the crust is baked empty, and part of the filling is cooked in a saucepan on top of the stove. Then, when both the the crust and the filling have cooled, the filling is mixed with more whole, uncooked berries, poured into the crust, and refrigerated until serving time. The pie needs at least 3 hours in the refrigerator before it is served, but it can wait for most of the day if you wish."
1 (9-inch) baked pie shell or crumb crust
2 pounds blueberries (about 6 cups), divided use
1/4 cup cornstarch
1/4 cup cold tap water
3/4 cups boiling water
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Whipped cream (optional, for serving)
Place the berries in a large bowl of cold water. Let the water run off between your fingers as you scoop up the berries and place them on a paper towel to drain. As you do so, pick over them carefully to remove any unripe berries, loose stems, etc.
In a small bowl stir the cornstarch in the cold water until it dissolves. Then add the boiling water and stir until smooth. Place in a 1-quart saucepan. Add the sugar, salt and 1/2 cup of berries (reserve the remaining 5 1/2 cups berries).
Place the saucepan over medium-low heat and stir constantly. While cooking and stirring, press the berries against the sides of the pan to crush them. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3 or 4 minutes more. Stir in the lemon juice and butter.
Then, in a large bowl, gently mix the reserved berries with the warm sauce. Stir occasionally until cool.
Pour the cooled mixture into the prepared crust. Refrigerate for at least 3 hours.
Serve with whipped cream, if desired.
Makes 6 generous portions
Source: Pies and Tarts (Maida Heatter Classic Library) by Maida Heatter
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!