Sunday, July 29, 2012

What's Baking: Fresh Blueberry Pie

Woo hoo!  It's time for another What's Baking? post!  This month's challenge was to bake with summer fruits.  I am really excited to share this recipe with you because it showcases one of my absolutely favorite desserts: blueberries!  And even better, what makes this blueberry pie recipe unique is that most of the blueberries are left uncooked, so it really showcases their fresh flavor.  So while frozen blueberries might be fine for traditional blueberry pie where the whole thing is baked, don't you dare use them in this pie.  I mean it!  And be sure to check out the full lineup of seasonal fruity goodness over at Sweet Beginnings!

Fresh Blueberry Pie (from Andrew)

  • One pre-baked pie crust (see this post for a recipe)
  • 1/8 tsp. salt
  • 3 Tbl. cornstarch
  • 1 c. sugar
  • 1 c. water
  • 4 c. blueberries, divided
  • 1 Tbl. butter
  • Sprinkle of cinnamon
  • 1 c. heavy cream
  • 3 Tbl. powdered sugar
  • 1/2 tsp. vanilla
Whisk together salt, cornstarch, sugar, and water in a small saucepan.  Add in 1 c. of blueberries, and bring mixture to a boil.  Boil until mixture thickens considerably.  Remove the mixture from heat, and stir in the remaining 3 c. blueberries, butter, and cinnamon.  Pour into the pre-baked pie crust, and refrigerate overnight or until set.

Meanwhile, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.  Spread the whipped cream over the pie, and enjoy this fresh taste of summer!