Anyone still out there?? I can not blame you if you are not. It’s been a long 3 months I’ve been gone. I also no longer take part in my baking group I was loving so much, sadly. That was because living overseas, I sometimes won’t be able to find some ingredients to make what was requested in the baking group and thats what happend a few months ago, so I had to stop playing along.
I have not lost my love or desire to bake, personal issues arose too and I had to step away. Things are quiter now and now that I have started baking again, I have to laugh…why? Well because here in Japan, we don’t have AC & the temps have been in the 80’s-90’s and fans just don’t cut it my friends! So baking in these temps is crazy without AC.
Someone in my husbands shop went blueberry picking at one of the Japanese farms and he wanted me to make him a blueberry pie with them! I love that people request yummies from me, it feels good. I agreed to do it with the hopes I would not melt to death. Sadly the heat has not waivered but neither have I & I waited till it was after 12am to bake it tonight.
It may be a few more weeks before I get back into full swing of baking, due to the heat but I can tell you I will so happy when the heat breaks and fall & winter come around, I can not wait! Thinking snowy thoughts,lol.
If anyone is still around & reading, stop by to say hello! I will be looking around at some of my favorite bakers soon and commenting again myself as well!
- 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)
- Baking The Crust:
- 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.
- TIP! There really is no need to use the egg white unless you desire to. I omited it and my pie was perfect.
- Create The Filling:
- 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.
- 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.
- Set The Pie:
- 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.
- You can keep this pie out at room tempeture for up to 2 days, if it lasts that long!
- I will have you know, this pie is AMAZING! All of the flavors are just perfect and I will make it again.