Blueberry Glace' Pie

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.