Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.
Provided by Rose Levy Beranbaum
Categories Dessert Bake Picnic Blueberry Summer Family Reunion Chill Potluck Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
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.
- 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. 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°F 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 or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 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 out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
- Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
- 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. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the 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.
- Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
- Store:
- Room temperature, up to 2 days (without the whipped cream).
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Michael Brian Chege Munanu
[email protected]I made this pie for my family and they loved it! It's a great dessert for any occasion.
Joel Coteleso
[email protected]This pie is perfect for summer! The fresh blueberries are so refreshing.
KofiQay Music Production
[email protected]I've made this pie several times and it's always a hit! It's a great way to use up fresh blueberries.
Munachi Rowland
[email protected]I'm not a baker, but this pie was easy to make and turned out great!
Julie Lindsah
[email protected]This pie was a little too runny for my taste, but it was still good.
Ahamed Chy
[email protected]I had some trouble getting the crust to brown, but the pie was still delicious.
Bivek Majhi
[email protected]This pie was a little too sweet for my taste, but it was still good.
Qasim safi
[email protected]I made this pie for my family and they loved it! It's a great dessert for any occasion.
Anil Jaiswal
[email protected]This pie is perfect for summer! The fresh blueberries are so refreshing.
MD HRIDOY HASAN
[email protected]I've made this pie several times and it's always a hit! It's a great way to use up fresh blueberries.
David Savage
[email protected]I'm not a baker, but this pie was easy to make and turned out great!
Mike Zavala
[email protected]This pie was a little too runny for my taste, but it was still good.
Westlife
[email protected]I had some trouble getting the crust to brown, but the pie was still delicious.
akram Bhai
[email protected]This pie was a little too sweet for my taste, but it was still good.
Aya Samy
[email protected]I'm not a huge fan of blueberries, but I loved this pie! The crust was so good.
Cniia Abel
[email protected]This pie was easy to make and turned out great! I used frozen blueberries and it was still delicious.
Md Monna
[email protected]I made this pie for a potluck and it was a hit! Everyone loved it.
Rafi Hasan
[email protected]This pie was so delicious! The fresh blueberries were the perfect touch, and the crust was flaky and buttery. I will definitely be making this again.