Last week I was given a bountiful crop of blueberries in my CSA. In a panic about what to do with all of these blueberries - I scoured the internet and recipe books for blueberry ideas. One problem I've always had with fruit pies is that they are often too runny. I think I may have uncovered the secret to avoid this problem.
Short on time this week I went to Whole Foods to buy a frozen pie crust. When I got home I was a little nervous because although it said "organic" it also said "no animal ingredients". I wasn't sure how a pie crust without butter would taste but I have to say I was pleasantly surprised. This pie crust from Whole Foods (I wish I could remember the name of it) was flaky, light and absolutely delicious. It was as good, if not better than a home made pie crust. This blueberry pie recipe is from Simply Recipes. I just added the gelatin.
Double Pie Crust Recipe or buy a double pie crust
Filling Ingredients: 6 cups fresh blueberries, rinsed and stems removed, 1/2 tsp lemon zest, 1 tbsp lemon juice, 1/4 cup all purpose flour, 1/2 cup white sugar, 1/4 tsp cinnamon, 2 tbsp butter (unsalted), 2 packets knox unflavored gelatin (the secret to non-runny fruit pies).
Egg wash ingredients: 1 egg, 1 tbsp milk or heavy cream
Directions: (If using home-made pie crust, roll out dough to an 1/8 inch thick circle on floured surface. Fit dough over 9-inch pie pan and trim edges, chill in the refrigerator for 30 minutes). If using a frozen pie crust - let it thaw for 30 minutes until doughy.
Gently mix blueberries, sugar, flour, cinnamon, lemon zest, lemon juice and gelatin in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter. Either roll out, or use frozen/thawed out 2nd pie crust and place on top of the berry filling. Tuck dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm about 30 minutes. Heat oven to 425 degrees. Whisk egg and milk together to make an egg wash. Remove the unbaked pie from the refrigerator. Brush the top with the egg wash. Cut 4 slits into the top of the pie crust. Place pie on the middle rack of the oven (on top of a cookie sheet to avoid spillage). Bake for 20 minutes at 425 degrees. Reduce heat to 350 degree and bake for another 30-40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack and cool completely.
Note: The first slice may be a little runny but after that this pie was perfect. Not too sweet. Not too tart. Just right.