Favorite Summer Recipes - Blueberry Pie

This recipe comes from my sister, Megan, and is the best possible way to eat fresh blueberries. You cook about 1/4 of the berries with sugar, cornstarch, etc . . . to make a jam like filling, then fold in the rest of the fresh berries and put it in the fridge to set. This time I added the juice and zest of 1 lemon and thought the subtle lemon flavor was just right with the blueberries (you can see my variation in the recipe below). You can make this using a store bought crust, or make your own (you'll just need a bottom crust).


Blueberry Glace Pie

2 T. cornstarch
2 T. water

Zest of one lemon (optional)
Juice of one lemon (optional)
1/2 c. water (if using zest and juice of one lemon, measure the lemon juice and add water to make 1/2 c.)
1 t. freshly squeezed lemon juice
4 c. fresh blueberries (about 2 pints)
1 T. unsalted butter
3/4 c. sugar
pinch of salt

1 pre-baked 9" pie shell

3/4 c. heavy whipping cream
1 T. powdered sugar

1. Mix the cornstarch, 2 T. of water and lemon juice together in a small bowl and stir until the cornstarch has been thoroughly dissolved.
2. Place 1 c. of blueberries and the 1/2 c. water (or zest and lemon juice, if using) in a medium sized saucepan over medium high heat and bring to a boil. Cook until berries begin to pop -- about 4 minutes. Add cornstarch mixture along with the butter, sugar, and salt. Cook, stirring until the mixture is thick and clear (2-5 minutes). Remove pan from heat.
3. Fold remaining 3 c. of berries into the cooked berry mixture and pour into a pre-baked pie shell. Refrigerate at least 2 hours, but no more than 4.
4. Whip cream right before serving, gradually adding sugar. Spread cream over top or serve on side.