With blueberry season upon us, I had the urge to pick blueberries. I decided to make the drive to the orchard worthwhile, and pick a considerable amount. After not one, but two productive picking sessions at a local organic orchard, I had twenty five pounds of berries in my possession. Now, what to do with all of these tiny, juicy blue orbs. There was the obvious- freeze them for use during the months when all that’s green is covered in a blanket of white. Many of the berries did enter the deep freeze. But I was also determined to come up with a blueberry pie recipe that rivaled the basic two crust blueberry pie. I was so successful, I developed two recipes!
Both pies start with a pre-baked, 9 inch pie shell. I always find that a recipe for a one crust pie is never quite enough to get it rolled out, and create a proper edge. With pie crusts, the less manipulation of the dough, the more tender the crust. So, our pie crust recipe is “technically” one and one half crusts. We use oil, because it’s healthier. You can roll out any left over dough and bake on a cookie sheet until golden brown, and then top with jelly etc. We use organic ingredients whenever available but won’t redundantly print this in the recipes!
9 inch single pie crust
3 cups all purpose white flour
1/4 teaspoon salt
3/4 cup vegetable oil
7 tablespoons plus 1 and 1/2 teaspoons cold water
Preheat oven to 425 degrees F. Mix the flour and salt in a bowl. Drizzle the oil in while gently stirring the flour mixture with a fork. Blend until flour/oil particles are of uniform size. Drizzle the water over the top of flour/oil mixture, and gently stir in. Gather the dough into a ball, and place onto of a piece of wax paper. I use two pieces, slightly overlapped. Place another piece of waxed paper on the top, and roll uniformly into a circle that will overlap the edges of a 9 inch pan. Alternately peel the wax paper off, replace, and flip the dough/wax paper combination. When large enough to fit the pan, and overlap the edges, peel off the wax paper, and and place the dough face down in the pie pan. Peel the other layer of paper off. Form the edges into an attractive pattern. Using a fork, perforate the crust on the sides, as well as the bottom. Line the unbaked shell with foil, parchment paper, or wax paper, and fill with pie weights or beans. Bake for 20 mins. Remove from the oven, and brush the entire inside of the crust with a beaten egg mixed with a bit of water. Return to oven, and bake for another ten minutes, or until golden brown.
Blueberry Custard Pie
baked single pie shell (see above instructions)
blueberry bottom layer
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups fresh blueberries
1/4 cup orange juice
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1-1/4 cups whole milk
1/2 teaspoon vanilla extract
3 egg yolks
our meringue recipe is double the “standard” recipe, because you can never have enough meringue!
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
dash of salt
3/4 cup sugar
In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Let cool.
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Next, for the custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk and vanilla extract until smooth. Cook and stir over medium heat until gently boiling, and beginning to thicken. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Let cool.
For the meringue, in a large bowl, beat egg whites, vanilla, salt, and cream of tarter on medium speed
until soft peaks form. Gradually beat in sugar, 1 tablespoon at time, on high until stiff glossy peaks form and sugar is dissolved.
Putting it all together
Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over custard filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for about an hour. Refrigerate for several hours before serving, and store in refrigerator.
Our next pie was based on a cream cheese pie recipe, but since we had some organic goat cheese on hand, decided to try it instead. It worked out fabulously! Of course, you could substitute cream cheese for the goat cheese if preferred. Blueberry Goat Cheese Pie
baked single pie shell (see above instructions)goat cheese bottom layer
8 oz. goat cheese (Chevrine) softened
1/2 cup sugar
1 tablespoon lemon juiceblueberry second layer
2 1/2 cups fresh blueberries blueberry top layer
3/4 cup sugar
3 tablespoons cornstarch or tapioca powder
1/2 cup water
1 cup fresh blueberries
1 tablespoon lemon juiceDirections
Beat goat cheese, 1 tablespoon lemon juice, and the 1/2 cup sugar in small bowl just until blended. Pour evenly into the pie shell and chill.
In a saucepan, mix the 3/4 cup sugar, cornstarch, water, 1 cup blueberries and 1 tablespoon lemon juice. Heat and stir until boiling and thick, approximately 2 minutes. Let cool.
Spread the 2 1/2 cups of blueberries evenly onto the cream cheese. Top with the cooled, cooked blueberry mixture. Chill well before serving.
Unfortunately, we didn’t get a picture of this pie before we ate it all! But, rest assured, it is worth making no matter what it looks like!!!