OPEN BLUEBERRY PIE
This recipe for an open-faced blueberry pie came to The Times in 1961. "At the risk of offending those Americans who insist that tradition be strictly observed, a recipe for blueberry pie is suggested here that varies considerably from the two-crust baked affair that is customarily served on the Fourth of July. For one thing, this pie has only one crust and, for another, the blueberries are not cooked. After washing, the fruit is rubbed in a towel just enough to bruise the skins. When hot, melted currant jelly is poured over the berries, just a bit of their juice ekes out to blend with the liquid. The pie is served cold, topped with whipped cream." If you'd rather not use lard or shortening for the crust, butter will do just as well.
Provided by The New York Times
Categories snack, pies and tarts, dessert
Time 35m
Yield One nine-inch pie or about six servings
Number Of Ingredients 9
Steps:
- Wash the berries, pick them over, discarding damaged specimens. Dry berries gently on a terry cloth towel, rubbing just enough to bruise the fruit. Refrigerate the berries until they are well chilled.
- Sift together the flour and salt. Using a pastry blender or two knives, chop the shortening into the flour until the particles resemble a mixture of coarse cornmeal and peas.
- Sprinkle water slowly over the top of the flour while tossing the mixture up from the bottom of the bowl with a fork. After about three-quarters of the water has been added, press the dampened part of the dough into a ball and set aside. Add only enough water to dampen the remaining flour mixture. Press all the dough together.
- Place the ball of dough on a floured pastry cloth or board, pat in all directions with a floured rolling pin and then roll from the center out in all directions, loosening the pastry and reflouring the cloth or board and rolling pin, if necessary. Roll into a round about one-eighth of an inch thick and two inches wider than the circumference of the top of a nine-inch pie pan.
- Fold the pastry into quarters, fit loosely into the nine-inch pie pan and press dough against the pan without stretching it. Trim the edge with a sharp knife, allowing the dough to extend slightly beyond the rim of the pan. Prick the bottom of the pastry with a fork in several places to prevent it from buckling while baking.
- Bake the pie shell in a preheated, hot oven (450 degrees) until crisp and delicately browned, about eight to ten minutes. Cool, then refrigerate the pie shell.
- Melt the currant jelly in the top of a double boiler over boiling water. Add the lemon juice and stir.
- Rub the pastry shell with butter. Pour in the blueberries, distributing them evenly over the bottom of the pie crust. Pour the hot, melted currant jelly over the fruit and refrigerate the pie until chilled and set.
- Just before serving, whip the cream until it is stiff and spoon it over the blueberries. Serve at once.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 36 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 229 milligrams, Sugar 39 grams, TransFat 0 grams
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RaZe-_- MyAIM
[email protected]This pie was a bit too sweet for my taste, but it was still very good. The crust was flaky and the blueberry filling was juicy and flavorful. I would recommend using less sugar in the filling next time.
Sunita Bk
[email protected]I'm not a fan of blueberry pie, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was delicious and the crust was flaky and buttery. I would definitely make this pie again.
William Gilchrist
[email protected]This pie was amazing! The crust was flaky and the blueberry filling was perfectly sweet and tart. I will definitely be making this pie again and again.
Pream Dhamala
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was crispy and the blueberry filling was sweet and juicy. I will definitely be making this pie again.
Mohammed Fazzil
[email protected]This pie was a disappointment. The crust was soggy and the blueberry filling was bland. I won't be making this recipe again.
AFRICANAS_PRODUCTION
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The blueberries are so juicy and flavorful, and the crust is the perfect balance of flaky and buttery.
Burhan Khan
[email protected]This pie was a hit at my 4th of July party! Everyone loved it. The crust was crispy and the blueberry filling was sweet and juicy. I will definitely be making this pie again for my next party.
Anna-Louise Freed
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great! The crust was flaky and the blueberry filling was delicious. I will definitely be making this pie again.
Otlhugile Mhlanga
[email protected]This pie was perfect! The crust was flaky and the blueberry filling was perfectly sweet and tart. I will definitely be making this pie again for my family and friends.
klove42077
[email protected]This pie was a bit too sweet for my taste, but it was still very good. The crust was flaky and the blueberry filling was juicy and flavorful. I would recommend using less sugar in the filling next time.
swav817
[email protected]This pie was a disaster! The crust was tough and the blueberry filling was runny. I had to throw the whole thing away.
Basit KHokHAR
[email protected]I'm not a fan of blueberry pie, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was delicious and the crust was flaky and buttery. I would definitely make this pie again.
Hamza Khan786
[email protected]This pie was amazing! The crust was flaky and the blueberry filling was perfectly sweet and tart. I will definitely be making this pie again and again.
Shathi Akter
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was crispy and the blueberry filling was sweet and juicy. I will definitely be making this pie again.
elyas showail
[email protected]This pie was a disappointment. The crust was soggy and the blueberry filling was bland. I won't be making this recipe again.
Hashit
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The blueberries are so juicy and flavorful, and the crust is the perfect balance of flaky and buttery.
Maxamed Aamin
[email protected]This pie was absolutely delicious! The crust was golden brown and flaky, and the blueberry filling was perfectly sweet and tart. I would highly recommend this recipe to anyone who loves blueberry pie.
Zumera Awel
[email protected]I'm not much of a baker, but this recipe was easy to follow and the pie turned out beautifully. The flaky crust and juicy blueberries were a perfect combination.
Megan Pavlisich
[email protected]This open blueberry pie was a hit at my family gathering! The fresh blueberries burst with flavor and the crumb topping added the perfect amount of sweetness and crunch. I will definitely be making this again.