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Summer Fresh Blueberry Pie
Similar to “Summer Strawberry†pies, with whole strawberries bathed in a glistening strawberry glaze, this pie pulls the same trick with fresh blueberries and a blackberry/raspberry glaze.
A hint of cinnamon provides a note of complexity to the result.
Ingredients:
(For the glaze)
1 1/2 Cups Water
1 Cup granulated Sugar
1/4 Cup Corn Starch
1 Tablespoon Lemon Juice
1 Pkg Blackberry Fusion Jello (or other raspberry or blackberry gelatin)
(For the pie)
1 9-inch deep dish pie crust
3-3 1/2 Cups fresh Blueberries
1 Tablespoon granulated Sugar
1 Teaspoon Ceylon ground Cinnamon
Directions:
Rinse and pick over the blueberries. Drain, and place the blueberries in a large bowl. Sprinkle on 1 Tablespoon of sugar and 1 teaspoon ground cinnamon. Toss to coat them all. Let stand at least an hour for the sugar to draw out a bit of the juice, and to season and sweeten the berries.
While the berries are standing, bake the empty pie crust (blind bake) according to the package directions. Allow to cool to near-room temperature.
Pour all glaze ingredients EXCEPT the jello/gelatin into a 4 Cup or larger microwave-safe bowl. Whisk until cornstarch and sugar are mostly dissolved. Microwave on high for about a minute and a half. Whisk/stir to distribute heat. Microwave again and repeat (CAUTION – After the second heating, this mixture will be VERY hot and tend to cling when it splashes!) About the second or third heating, the mixture will begin to bubble and change from milky-white to translucent. Stop heating at that point, stir one more time.
Add the box of jello to the hot sugar-cornstarch mixture and stir thoroughly.
Place the blueberries into the baked pie shell. Reserve a few for garnish later, if you wish.
If there is any liquid in the bottom of the bowl, mix that into the gelatin mixture. Pour the jello/gelatin glaze over the berries until they are all covered (you may have some left over, depending on how many berries and how deep your pie shell is).
Carefully place pie in the refrigerator and chill until it sets up (At least 2 hours).
Garnish with whipped cream topped with any extra berries.
Should keep 2 days in the 'fridge.
Attachment: Fresh Blueberry Pie w_Whipped Cream.jpg (Downloaded 18 times)
Last edited on Mon Jul 21st, 2014 12:01 pm by Vargr
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