Blueberry Glace' Pie

My mum asked me to post this recipe, but first I had to make the pie and take a picture!

This is quite frankly, the most amazing blueberry pie ever created. Why is it so good? Most blueberry pies get cooked in the oven and the berries are reduced to a mushy mess.
This blueberry pie only cooks 1/4 of the berries to make a glaze. The rest of the berries are never cooked; they are fresh and whole and burst open in your mouth when you eat them. Think caviar in dessert form!

For this pie, I used wild blueberries--they were delicious and kept their shape well, but the little critters are so tiny and had so many stems on them that it seemed to take hours to de-stem and de-leaf them all. So, cultivated blueberries will be better for the "destemming." If possible, pick these berries the day you make the pie; you won't believe how fresh and good they are!

Also, this time around I tried a sweetened tart shell rather than a pie crust. It was too heavy a flavor for the pie, so I'll definitely use a traditional crust next time.


Blueberry Glace' Pie
2 Tablespoons cornstarch
3/4 cup water
1 teaspoon freshley squeezed lemon juice
4 cups fresh blueberries
1 Tablespoon unsalted butter
3/4 cup sugar
pinch salt

1 prebaked 9" pie shell

3/4 cup heavy whipping cream
1 Tablespoon confectioners sugar

1) Mix the cornstarch, 2 Tablespoons of water and lemon juice together in a small bowl and stir until the cornstarch has been thoroughly dissolved.
2) Place the 1 cup of blueberries and the remaining water in a medium sized saucepan over medium high heat and bring to a boil. Cook until berries begin to pop--about 4 minutes. Add cornstarch mixture along with the butter, sugar, and salt. Cook, stirring until the mixture is thick and clear (about 2 minutes.) Remove pan from heat.
3) Fold remaining 3 cups of berries into the cooked berry mixture and pour into a prebaked pieshell. Refrigerate at least 2 hours but no more than 4.

Whip cream right before serving, gradually adding sugar. Spread cream over top or serve on side.