- 8
- 45 mins
- 55 mins
Ingredients
- Pie Filling:
- Pastry for single-crust pie (9 inches)(Recipe follows)
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup water, divided
- 3/4 cup sugar
- 6 cups fresh blueberries, divided
- 1/2 teaspoon white vinegar
- Sweetened whipped cream or vanilla ice cream
- Pie Pastry:
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 (4-ounces)cup cold butter, cubed
- 3-5 tablespoons ice water
Preparation
Step 1
On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
In a small bowl, mix flour, salt and 1/3 cup water until blended. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust. Refrigerate 4 hours or until filling is set. Serve with whipped cream.
Yield: 8 servings.
- - -
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.