OPEN-FACED FRESH BLUEBERRY PIE
4 cups fresh blueberries, divided use
1/2 cup water plus 2 tablespoons, divided use
2 tablespoons cornstarch (or Clear Jel*)
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon orange or lemon zest
Pinch of salt
1 baked 9-inch pie shell
Whipped cream (optional)
Measure 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan with 1/2 cup water. Cover pan and bring to a boil.
Meanwhile, in a small bowl whisk together the cornstarch and remaining 2 tablespoons of water. Set aside.
When the water and blueberries have come to a boil, remove cover, lower the heat and simmer, stirring constantly, until blueberries start to burst, about 3 to 4 minutes. Stirring constantly, add cornstarch mixture, sugar, lemon juice, orange zest and salt. Cook until mixture thickens and becomes translucent. Remove immediately from heat and fold in the remaining 3 cups blueberries.
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving.
Serve with whipped cream if desired.
*Clear Jel is a thickener that produces a more translucent look than cornstarch.
Makes one (9-inch) pie
Adapted from source: The Pie and Pastry Bible by Rose Levy Beranbaum
4 cups fresh blueberries, divided use
1/2 cup water plus 2 tablespoons, divided use
2 tablespoons cornstarch (or Clear Jel*)
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon orange or lemon zest
Pinch of salt
1 baked 9-inch pie shell
Whipped cream (optional)
Measure 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan with 1/2 cup water. Cover pan and bring to a boil.
Meanwhile, in a small bowl whisk together the cornstarch and remaining 2 tablespoons of water. Set aside.
When the water and blueberries have come to a boil, remove cover, lower the heat and simmer, stirring constantly, until blueberries start to burst, about 3 to 4 minutes. Stirring constantly, add cornstarch mixture, sugar, lemon juice, orange zest and salt. Cook until mixture thickens and becomes translucent. Remove immediately from heat and fold in the remaining 3 cups blueberries.
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving.
Serve with whipped cream if desired.
*Clear Jel is a thickener that produces a more translucent look than cornstarch.
Makes one (9-inch) pie
Adapted from source: The Pie and Pastry Bible by Rose Levy Beranbaum
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