Shortcut Blueberry Pie

By Reneeb

While blueberries are best eaten fresh, few people can resist the allure of a blueberry pie. This one delivers all the taste with half the work, so it's perfect for a beginner baker or time-pressed pastry pro.

Ingredients

• 18 to 20 shortbread cookies
• 1/4 cup (50 mL) melted butter
• 1 to 2 tbsp (15 to 30 mL) cornstarch
• 3 tbsp (45 mL) cold water
• 4 cups (1 L) fresh or two 300-g pkgs frozen unsweetened blueberries
• 1/2 cup (125 mL) granulated sugar
• 1 tsp (5 mL) ground ginger
• 1 tbsp (15 mL) butter
• 2 tsp (10 mL) finely grated lemon peel
• 1/2 tsp (2 mL) vanilla

Details

Preparation time 15mins

Preparation

Step 1

Coarsely break cookies and place in a food processor. Pulse until fine crumbs form. Pick out any large chunks (and eat them!). Crumbs should measure about 2 cups (500 mL). Turn into a bowl. Using a fork, stir in melted butter until evenly moist. Press onto bottom and up side of a 9-inch (23-cm) pie plate.
2. In a small bowl, stir 1 tbsp (15 mL) cornstarch (or 2 tbsp/30 mL if using frozen berries) with water until dissolved. Place fresh or unthawed frozen berries, sugar and ginger in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Stir in cornstarch mixture. Boil, stirring constantly, until thickened, 2 minutes. Remove from heat. Stir in butter, lemon peel and vanilla. Pour into crust. Spread to edge of pie plate. Refrigerate, uncovered, until set, 5 hours or overnight. Great with a dollop of whipped cream. Leftovers will keep well, covered and refrigerated, up to 2 days.

Fresh Versus Frozen

* You can use either fresh or frozen berries in most pie, cake, quick-bread and sauce recipes.

* Don't thaw frozen blueberries. Stir frozen into dough or batter. Use a light hand - berry juices can turn batter a dull grey.

* To freeze fresh blueberries, rinse, pat dry and spread out on a tray in a single layer. Place in the freezer. Once frozen, seal in plastic bags up to 9 months.