Savoring the Hamptons by Silvia Lehrer

Author:Silvia Lehrer [Lehrer, Silvia]
Language: eng
Format: epub
Publisher: Running Press
Published: 2011-03-23T00:00:00+00:00

FOURTH OF JULY BLUEBERRY PIE

THIS IS A PERFECT NO-BAKE ALL-AMERICAN DESSERT FOR SERVING ON THE FOURTH OF JULY.

YIELD: 1 (9-INCH) PIE

⅔ cup granulated sugar

1 cup water

1 teaspoon grated lemon zest

2 tablespoons cornstarch

2 pints fresh blueberries, washed and well drained, divided

1 (9-inch) Basic Pate Brisée piecrust (see page 337)

1 cup heavy cream (optional)

2 teaspoons confectioners’ sugar

Combine the sugar and water in an enamel or stainless saucepan and bring to a boil, stirring to dissolve the sugar. Add the lemon zest and cook at a brisk simmer for 15 minutes. Place the cornstarch in a small bowl and add 2 tablespoons of the simmering liquid. Stir to dissolve. Return to the saucepan. Add 1 cup of the blueberries and cook for 5 to 8 minutes, until the mixture is thick and glossy, stirring frequently to prevent the mixture to burn at the bottom of the pot. Transfer the sauce to a bowl to cool.

With a large rubber spatula, gently fold the cooled sauce into the remaining 3 cups of berries. The pie filling can be prepared ahead up to this point. Refrigerate, covered, with a tent of plastic wrap.

Preheat oven to 375°F.

Roll out pie dough on a lightly floured board to 10 inches in diameter and transfer to a glass (Pyrex) pie plate. Drape the dough into the plate to fit evenly around. Crimp the edges with a pastry crimper. Make indentations along the bottom of the dough with a fork. Refrigerate for 20 to 30 minutes to firm. Place a large square of parchment paper or foil over the pie shell and fill with pastry weights. Bake blind for 15 minutes. Remove the weights and parchment paper or foil. Return to the oven and bake for 8 minutes longer, until crust is lightly browned and crisp. Let cool and then spoon the filling into the prebaked crust. The pastry shell can be filled up to a day ahead and refrigerated, loosely covered, until ready to serve.

Whip the cream in a cold mixing bowl with cold beaters until it begins to thicken and then beat in the confectioners’ sugar until the cream is stiff enough to form firm peaks. Serve slices of the pie with a dollop of whipped cream.

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