Open Faced Blueberry Pie
Recipe type: Dessert
Cook time: 
Total time: 
 
Ingredients
  • Pie Crust For 9-Inch Pie, Homeade Or Store Bought.
  • 1 tablespoon egg white, lightly beaten
  • 4 cups blueberries, rinsed and dried
  • ½ liquid cup and two tablespoons water, divided
  • 2 tablespoons cornstarch
  • ½ cup sugar
  • 2 teaspoon freshly squeezed lemon juice
  • Pinch of salt
  • 1½ cups whipped cream (optional)
Instructions
  1. Baking The Crust:
  2. 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.
  3. Preheat the oven to 425°F at least 20 minutes before baking.
  4. 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.
  5. 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.
  6. TIP! There really is no need to use the egg white unless you desire to. I omited it and my pie was perfect.
  7. Create The Filling:
  8. Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the ½ cup water. Cover and bring them to a boil.
  9. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
  10. 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.
  11. Set The Pie:
  12. 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.
  13. Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
  14. You can keep this pie out at room tempeture for up to 2 days, if it lasts that long!
  15. I will have you know, this pie is AMAZING! All of the flavors are just perfect and I will make it again.
Notes
Pie Crust Recipe: 2 cups Flour ⅔ cup Shortening 6 tablespoons Cold Water Pinch of salt Cut the shortening into the flour, add the salt then add the cold water, form into ball.
Recipe by I'm At Home Baking! at http://imathomebaking.com/open-faced-blueberry-pie/