Recipe(tried): revised version of David's Blueberry pie

Here is a repost of the version I used. I like this because the sugar/egg wash used on the crust makes it sweet and crisp sort of like a tart shell, only easier. While the directions aren't too precise on this, I used a Corningware pie plate and baked it at 325 for 10 minutes, then brushed with the whipped egg/sugar/water mixture, baked for another 2 minutes, brushed again and baked for a minute or so until it had dried and the crust was a nice golden brown color. I used only 1/2 cup sugar, the berries I had are Florida blueberries and not at all tart. This pie is so good.

Recipe(tried): Blueberry Pie Revised
Posted By: David In Virginia
Date: June 10th 1999
Board: Tried and True/Heirloom Recipes

Hello Friends,
I posted this recipe last summer. I didn't realize until a month or so ago that while typeing in the recipe I had left out an ingredient (the water), and Betsy had a TKL friend ask about it. She emailed me and I then gave her the proper quantities of water in the recipe.
Now, friends. I am going to repost this "correctly this time". And, I have worked with a pastry chef from my job and we've perfected this even more than my Aunt Tourmalines "Original" one. I just have to tell all of you to go out of your way on this recipe. I promise you...this will be a keeper and a favorite to all who enjoy the flavor of blueberries, and even convert a non-bluberry lover to this wonderful wonderful pie.

MY OH MY! BLUEBERRY PIE!

4 Cups Whole Fresh (ONLY FRESH) BLueberries (About 2 pints)
3/4 Cups sugar
1/4 tsp. salt
1/4 cup water
2 Tbsp. corn starch
1 tsp. butter (DONT SUBSTITUTE)
1 Tbsp. lemon juice
9" baked pastry shell
1 egg white, whipped up a bit with 1/8 cup sugar and 2 Tbsp. water.(Eggwash)

To start with...The pie shell. Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the curst around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the eggwhite/sugar mixture, and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.

Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.

Now. This blueberry filling is SO simple! But, you will agree that it's
one of the most delicious idea's you've tasted in a long time. Trust me on this one friends...this one is a "Keeper" for sure.

Combine sugar, salt, water, and cornstarch in a medium sized sauce pan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from stickin to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.

Ohhhhhhh. Now. Slice a piece of this. The crust holds together like nothing you ever sliced, and the bluberries and such stay right in place. You gotta put a scoop of 'nilla ice cream on this dish. Watch out! The flavor of this will send you to the moon. Promise ya'll on this one! Blueberry season has just started, so I do hope ya'll print this out and TRY it. I give you my word on this.

You wont be sorry on this one friends!

Peace to all on TKL,
David In Virginia