To keep the empty pie crust from ‘buckling up’ while baking, I poked some holes in it and then I used a Reynold’s Oven Bag with coins in it to ‘weight it down’ for the first 10 minutes of baking at 400-degrees. After removing the ‘coin bag weight’, I let it bake for about five minutes more until lightly browned as shown. Some bakers take a square of aluminum foil, spray the ‘underside’ of it with non-stick spray, place it on the crust and then weight it down with beans, rice, etc. for the first 10 minutes of baking. Either way, you can keep these ‘weights’ handy for next time. Like I did, you may have to ‘explain’ WHY you have a bag of coins in your cupboard. : )
After crust is cooled, put 2 cups fresh blueberries (or, 2 cups ‘still frozen’ blueberries) into the baked crust and set aside while you prepare the cooked blueberries/sauce…
they are showing some ‘frosty’ on them as they’re warming up.
In a medium saucepan, combine and cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Boil at least one minute. Mixture will be thick:
- 1/2 cup sugar (one recipe called for 3/4 cup sugar, but I say that’s too much)
- 3 tablespoons PLUS 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/4 cup water
- 2 more cups of fresh OR frozen blueberries
Remove hot mixture from heat and stir in
- 1 tablespoon butter
- 1 tablespoon lemon juice.
Let this hot mixture cool for a while, OR pour the hot thickened berry mixture over the blueberries already in the crust right away, like I did. See the steam…
Some ‘squirts/drops’ of whipped cream on top, or a scoop of ice cream on the side can’t hurt! : )
Source Recipe: http://milkmaidrecipebox.blogspot.com