Summer Blueberry Pie
does not work with frozen berries.
a one-crust pie, with the crust baked separately in the oven.
Preheat oven at 475
Crust:
1 1/2 cups + 3 Tbls flour; add 1/2 cup of oil — mix and add 3 Tbls cold water. mix and roll out between sheets of wax paper. Turn into a 9-inch pie plate (plate is measured at the top). Pinch the edges.
Then, with a fork, poke around the raw crust in plate, including the sides (about 1/2 inch apart), then around the bend where the flat bottom meets the sides, and then again on the bottom. This process is very important, because if there are not enough air holes, the heat will build up under the crust and then it will bubble up or burst. Cook for about 8 minutes and check to see if it is done. It should be just turning to a soft warm tan. Generally the color will first appear on the edges and bottom. It is fully cooked when color starts to show in some areas. If it still looks uncooked, check again in another minute, checking each minute until done. It will turn fast so you need to check frequently to ensure it does not over cook. Cool on a rack.
Filling;
Thoroughly mix together 1 Cup of sugar with 3 Tb. cornstarch, and 1/2 tsp of cinnamon. Put to one side.
In a medium sauce pan, measure out 1 cup of blueberries and 3/4 cup of water. Bring to a boil, and cook gently for about 4 minutes.
Add 1 T. butter
Add dry mixture to hot blueberry mixture, stirring constantly. Cook slowly until thick and clear (if the mixture is not shiny and at all cloudy, the cornstarch will not be fully cooked, and the consistency will taste a bit powdery or grainy).
When fully cooked, remove from the heat and add 2 cups of raw blueberries.
If crust is cooled, turn berry mixture into crust and and refrigerate until set. It’s a good recipe to make ahead of time to ensure it fully sets.
When ready to serve, top with whipped cream. I add only a little sugar to cream while whipping to take the edge off, but not to make too sweet — the blueberries are plenty sweet enough.
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