Open-Faced Fresh Blueberry Pie
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
49
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Egg White (lightly beaten)4 cups
Blueberry (rinsed and dried)2 tbsps
Water2 tbsps
Cornstarch1 cup
Sugar1.5 cups
Whipped Cream (optional)Directions:
1
Make the crust: Remove the dough from the refrigerator
2
If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll
3
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle
4
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle
5
Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers
6
Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours
7
Preheat the oven to 425°F at least 20 minutes before baking
8
Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans
9
Bake for 20 minutes
10
Carefully lift out the rice or beans with the parchment
11
With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden
12
Check after 3 minutes and prick any bubbles that may have formed
13
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white
14
Remove the dough from the refrigerator
15
If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll
16
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle
17
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle
18
Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers
19
Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours
20
Preheat the oven to 425°F at least 20 minutes before baking
21
Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans
22
Bake for 20 minutes
23
Carefully lift out the rice or beans with the parchment
24
With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden
25
Check after 3 minutes and prick any bubbles that may have formed
26
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white
27
Make the filling: Measure out 1 cup of the blueberries, choosing he softest ones
28
Place them in a medium saucepan together with the 1/2 cup water
29
Cover and bring them to a boil
30
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water
31
Set it aside
32
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken
33
Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt
34
Simmer for a minute or until the mixture becomes translucent
35
Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries
36
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving
37
When set, the berries will remain very juicy but will not flow out of the crust
38
Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening
39
Measure out 1 cup of the blueberries, choosing he softest ones
40
Place them in a medium saucepan together with the 1/2 cup water
41
Cover and bring them to a boil
42
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water
43
Set it aside
44
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken
45
Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt
46
Simmer for a minute or until the mixture becomes translucent
47
Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries
48
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving
49
When set, the berries will remain very juicy but will not flow out of the crust
50
Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening
51
Store: Room temperature, up to 2 days (without the whipped cream)
52
Room temperature, up to 2 days (without the whipped cream)