Ingredients
-
1
-
1
-
4
-
1/2
-
2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Fresh Blueberry Pie,Capture the fresh taste of blueberries in a pie. This pie will disappear fast–you won’t have to worry about what to do with the leftovers,Bake crust just 15 minutes 1.5 x filling ingredients,best recipe I have found. Mostly uncooked fresh blueberries with a really fresh taste. this is an easy and delicious go to desert when fresh blueberries are in season ritaz
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Steps
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1
Done
|
Preheat Oven to 425 Degrees F. For at-Least 20 Minutes. |
|
2
Done
|
Line Crust With Parchment, Fill With Dried Beans or Rice. |
|
3
Done
|
Bake For 20 Minutes. |
|
4
Done
|
Remove from Oven, Remove Parchment/Beans, Prick Bottom With Fork, Return to Oven and Bake Until Golden Brown. |
|
5
Done
|
Remove from Oven Let Cool on Rack For 2 Minutes. |
|
6
Done
|
Brush Entire Crust With Egg White. |
|
7
Done
|
Measure Out 1 Cup of the Softest Blueberries and Place Them in a Medium Saucepan With 1/2 Cup Water, Cover and Bring to a Boil. |
|
8
Done
|
Meanwhile in a Small Bowl Whisk Cornstarch With 2 Tablespoons of Water Until Well Blended, Set Aside. |
|
9
Done
|
When Water and Blueberries Come to a Boil, Lower the Heat to Simmer and Stir Constantly For 3-4 Minutes Until the Berries Start to Burst and the Juices Start to Thicken. |
|
10
Done
|
While Still Stirring Slowly Add the Cornstarch, Sugar, Lemon Juice and Salt. |
|
11
Done
|
Simmer For a Minute or So Until the Mixture Becomes Translucent. |
|
12
Done
|
Remove from Heat, Gently Stir in Remaining Blueberries. |
|
13
Done
|
Spoon Into Prepared Pie Crust. |
|
14
Done
|
Let Sit at Room Temperature For at Least 2 Hours Before Serving With Whipped Cream. |
|
15
Done
|
Store at Room Temperature For 2 Days. |
