OPEN-FACE BLUEBERRY PIE RECIPE - (4/5)
Provided by thatjerseygirl
Number Of Ingredients 9
Steps:
- Make the crust: Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Roll the dough 1/8-inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours. Preheat the oven to 425-degrees at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice, dried beans or ceramic pastry beads. Bake for 20 minutes. Carefully lift out the rice, beans or beads with the parchment. With a fork, prick the bottom and sides, and bake 5 to 10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. 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. Make the filling: Measure of 1 cup of berries, choosing the softest ones, if possible. Place them in a medium saucepan together with the 1/2 cup of water. Cover and bring to a boil. Meanwhile, in a small bowl or a sealable container, combine the cornstarch and the remaining 2 Tbs of water until well combined. Set aside. When the water and berries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the berries start to burst and the juices begin to thicken. Mash the berries and, while stirring constantly, add the cornstarch mixture, the sugar, lemon juice, zest and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove from heat and stir in the remaining 3 cups of berries. Pour mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
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Bűbbly Bõbã
[email protected]This pie is delicious! The blueberries are so sweet and juicy, and the crust is perfectly flaky. I love that it's an open-face pie, so you can see all the beautiful blueberries.
Sereana Ravutuba
[email protected]This is the best blueberry pie I've ever had! The crust is perfectly flaky and the blueberries are bursting with flavor. I will definitely be making this again.
Mathew Bynum
[email protected]This pie is amazing! I've made it several times and it's always a hit. The crust is flaky and the blueberries are so juicy and sweet. I highly recommend this recipe.
Suhaib
[email protected]This recipe was a waste of time and ingredients. The pie was bland and the crust was soggy.
Venolia maredi
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the picture. The crust was too thick and the blueberries were undercooked.
Moshin Saqlain
[email protected]This pie was a bit too tart for my liking.
Gamer tuvshuu Munkhtuvshin
[email protected]The crust was a little dry, but the blueberries were delicious.
Mare Jan
[email protected]This pie was a little too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Carolyn Porter
[email protected]I'm not a big baker, but this recipe was easy to follow and the pie turned out great! The crust was flaky and the blueberries were perfectly cooked.
Monet Cash
[email protected]This pie is so delicious! The crust is flaky and buttery, and the blueberries are sweet and juicy. I love that it's an open-face pie, so you can see all the beautiful blueberries.
hanaa sarofem
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The blueberries are so juicy and sweet, and the crust is perfectly flaky.
Anjeet Dhungana
[email protected]This is my new go-to blueberry pie recipe. It's so simple to make, and it always turns out perfect. The crust is golden brown and flaky, and the blueberries are cooked to perfection.
Mahamuud muudhi
[email protected]I love how easy this recipe is to follow. Even my kids could help me make it. And the result was delicious! The pie was so light and fluffy, and the blueberries were bursting with flavor.
Meer Meer
[email protected]This open-face blueberry pie was a hit with my family! The flaky crust and sweet, juicy blueberries were a perfect combination. I'll definitely be making this again.