Red, White, And Blueberry Pie
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 tbsps
Unsalted Butter1 tsp
Kosher Salt1 tsp
Lemon Zest (divided)1 cup
Cornstarch3 cup
Heavy Cream1 tsp
Vanilla ExtractDirections:
1
Make the crust: Preheat oven to 350°F
2
Split the vanilla bean and scrape out the seeds
3
In a small skillet over medium heat, melt the butter
4
Remove from heat and stir in the vanilla bean seeds and salt
5
Let cool slightly
6
In a food processor, blend graham crackers until finely ground
7
Add butter mixture and pulse until well combined
8
Press mixture into bottom and sides of pie pan
9
Bake until lightly browned, 12 to 14 minutes
10
Cool on a wire rack at least 30 minutes
11
Preheat oven to 350°F
12
Split the vanilla bean and scrape out the seeds
13
In a small skillet over medium heat, melt the butter
14
Remove from heat and stir in the vanilla bean seeds and salt
15
Let cool slightly
16
In a food processor, blend graham crackers until finely ground
17
Add butter mixture and pulse until well combined
18
Press mixture into bottom and sides of pie pan
19
Bake until lightly browned, 12 to 14 minutes
20
Cool on a wire rack at least 30 minutes
21
Make the filling: Reserve 1/2 cup blueberries for garnish, set aside
22
In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved
23
Add the remaining 5 1/2 cups blueberries
24
Stir in the cornstarch and bring to a low boil
25
Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute
26
Remove from heat and spoon into pie crust
27
If you have extra filling, save to enjoy over yogurt or ice cream
28
Let the filled pie cool for 15 minutes
29
Refrigerate until set, at least 4 hours or up to 1 day
30
Reserve 1/2 cup blueberries for garnish, set aside
31
In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved
32
Add the remaining 5 1/2 cups blueberries
33
Stir in the cornstarch and bring to a low boil
34
Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute
35
Remove from heat and spoon into pie crust
36
If you have extra filling, save to enjoy over yogurt or ice cream
37
Let the filled pie cool for 15 minutes
38
Refrigerate until set, at least 4 hours or up to 1 day
39
Finish the pie: In a large bowl, beat the cream to very soft peaks
40
Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return
41
Do not over beat
42
Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling
43
Top with reserved blueberries, raspberries, and strawberries in center of pie
44
In a large bowl, beat the cream to very soft peaks
45
Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return
46
Do not over beat
47
Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling
48
Top with reserved blueberries, raspberries, and strawberries in center of pie