Friday, 23 July 2010

Fresh Blueberry Pie

My grandaughter Brianne loves a fresh blueberry pie she had at the Pineapple Room tea room. This tea room sadly has closed it doors in December. Since then I have searched for a recipe for this much loved pie...This pie does not cook the blueberrries ; it uses fresh blueberries wrapped in a cornstarch sauce that binds it together.
Personally I too like it better than a baked blueberry pie.
I did find a recipe very close to what I was looking for at Mama Lisa's World Blog .
Based on the pie from Mama Lisa's and the Pineapple Room, this is my interpretation.
The picture does not do this pie justice. The fresh flavour of the blueberries shines thru rather than over sweet and gluey texture of baked blueberries.
In this trial the cornstarch mixture was left to cool too long, if the mixture is warm it blends better..
6 cups of Blueberries (2 1/2 pints) washed & drained
1/2 cup Cold Water
3-5 Tbsp. Cornstarch
1 tsp. lemon juice
Pinch of Salt
1/2 cup Sugar
1 tsp. cinnamon

10 inch Pie Shell Baked
Wash and drain berries thoroughly. Mix together 1/2 cup cold water, lemon juice, cornstarch & salt to make a smooth paste (add more water as necessary to make a smooth paste).
Bring to a boil and stir until mixture thickens. Remove from stovetop to cool.
When cornsarch mixture is still warm but not hot , add berries.
Put into already baked pie shell. Chill til set about 2 hours.
Top with fresh whip cream.
Hope you try it and if you do let me know.


Rosanne said...

Oh I'm going to try this one!

Teresa said...

This sounds delicious Rosemary; and just in time for our upcoming blueberry season in Washington!