This pie is summer. It requires fresh blueberries, so it can only be made at the height of the season soon after a day of picking in the fields. I usually favor warm foods, but I bow to the allure of this chilled pie; cold, bursting berries heaped between sweet cream and a buttery shell.
The original recipe was given to us by a house guest several years ago. Alas, the recipe is now lost. Here is my approximation of the ideal summer pie, modified somewhat with fresh ginger, and cream instead of Cool Whip.
Fresh Blueberry Pie
- 1 pie crust
- 5 cups fresh blueberries
- juice of 1 lemon about 1/4 cup
- 1/3 cup sugar
- 1 inch fresh ginger minced
- 2 Tbsp cornstarch or arrowroot
- 1 cup heavy cream
- 2 Tbsp sugar or to taste
Prepare a pie crust and refrigerate for at least half an hour. Roll out the crust, place in a 9-inch pie dish, and bake at 375 for 10-15 minutes.
In a saucepan, combine 2 cups of blueberries, 1/2 cup of water, lemon juice, sugar, and ginger. Heat over medium-low until the mixture begins to bubble and the berries burst.
In a small bowl, mix the cornstarch with 2 Tablespoons of water; pour slowly into berry mixture, stirring all the while. Let the berry mixture thicken and bubble for a few minutes. Remove from heat and cool slightly.
Pour remaining 3 cups of blueberries into the slightly cooled pie crust. Pour cooked berry mixture over and spread with a spatula. Chill the pie thoroughly in the refrigerator. Before serving, beat the whipped cream and sugar and spread over the pie.
Looking for more summer pie ideas? Try this lime pie, too!