Open-Faced Fresh Blueberry Pie
Yields: 1 9-inch pie, about 6 servings
Original pie recipe here.
crust recipe here.
For the crust:
1 1/8 cup flour
1 tbsn. sugar
1/8 tsp. baking powder
1/4 tsp kosher salt
1/2 cup (1 stick) very cold, unsalted butter, cut into 1/2 inch pieces
3 - 4 tbsn. water
For the pie:
4 cups blueberries, rinsed and dried
1/2 cup + 2 tbsn. water, divided
2 tbsn. cornstarch
1/2 cup sugar
2 tsp. freshly squeezed lemon juice
pinch of salt
1 1/2 cups whipped cream, optional
To make the pie crust, combine the flour, sugar, salt and baking powder in a food processor. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal or large peas. Add 3 tbsn. of water and pulse until the dough begins to form a ball; you may need to add more water if dry. Turn out into a lightly floured surface and gather it into a ball. Divide the dough in half and gently pat each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling. Roll out the crust, large enough to fit your pie tin. Transfer to the pie tin, cutting off the excess and crimping the edges. Let chill in the refrigerator before baking for 15 - 30 minutes to prevent shrinking. To bake, preheat the oven to 350 F. Line the pie shell with parchment paper or foil and fill with pie weights. Bake for 25 - 30 minutes covered, then remove the pie weights and liner and bake until lightly golden, about 10 - 15 minutes more. Cool completely on a wire rack before filling.
To make the filling, measure out 1 cup of blueberries, choosing the softest ones. Place them in a medium saucepan with the 1/2 cup of water. Cover and bring them to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and remaining 2 tbsn. water, set it aside. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 - 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, 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. 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 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.