Blueberry Pie (A Canadian Living Recipe)
Base
1 1/4 cups All purpose flour
3 tbsp. Icing sugar
Pinch Salt
2/3 cup cold sweet butter
Optional: Add zest of 1 lemon and 2 T of poppy seeds to the crust.
In a bowl, stir together flour, sugar and salt. Cube butter, using pastry blender, cut into flour mixture until crumbly. Using hands press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10 inch flan pan with removable bottom.
Using fork, prick crust at 1 inch intervals. Bake in 350°F oven for about 20 minutes or until light sandy colour. Let cool on rack.
Filling
2/3 cup Granulated sugar
3 tbsps. Cornstarch
Pinch salt
5 cups Blueberries
1/2 tsp. Finely grated lemon rind
2 tbsps. Lemon juice
1 tbsp. Sweet butter
In saucepan, stir together sugar, cornstarch and salt. Whisk in 1/3 cup cold water, 2 cups of the blueberries and lemon rind. Bring to simmer over medium heat; reduce heat and simmer gently, stirring often for about 10 minutes or until mixture is glossy and thick. Remove from heat. Stir in lemon juice and butter. Let cool slightly.
Gently stir in remaining berries into saucepan. Spoon mixture into prepared crust; smooth top. Refrigerate for about 30 minutes or until set. (Pie can be made ahead and refrigerated for up to 8 hours.)
Topping
1 cup Plain low-fat yogurt
1/2 cup Whipping cream
Spoon yogurt into paper towel-lined sieve set over a bowl. Let drain in refrigerator for 4 hours or until yogurt measures 3/4 cup. Whip cream, stir one-quarter into yogurt. Fold in remaining cream. Spoon over berries. Makes 8 servings.
Base
1 1/4 cups All purpose flour
3 tbsp. Icing sugar
Pinch Salt
2/3 cup cold sweet butter
Optional: Add zest of 1 lemon and 2 T of poppy seeds to the crust.
In a bowl, stir together flour, sugar and salt. Cube butter, using pastry blender, cut into flour mixture until crumbly. Using hands press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10 inch flan pan with removable bottom.
Using fork, prick crust at 1 inch intervals. Bake in 350°F oven for about 20 minutes or until light sandy colour. Let cool on rack.
Filling
2/3 cup Granulated sugar
3 tbsps. Cornstarch
Pinch salt
5 cups Blueberries
1/2 tsp. Finely grated lemon rind
2 tbsps. Lemon juice
1 tbsp. Sweet butter
In saucepan, stir together sugar, cornstarch and salt. Whisk in 1/3 cup cold water, 2 cups of the blueberries and lemon rind. Bring to simmer over medium heat; reduce heat and simmer gently, stirring often for about 10 minutes or until mixture is glossy and thick. Remove from heat. Stir in lemon juice and butter. Let cool slightly.
Gently stir in remaining berries into saucepan. Spoon mixture into prepared crust; smooth top. Refrigerate for about 30 minutes or until set. (Pie can be made ahead and refrigerated for up to 8 hours.)
Topping
1 cup Plain low-fat yogurt
1/2 cup Whipping cream
Spoon yogurt into paper towel-lined sieve set over a bowl. Let drain in refrigerator for 4 hours or until yogurt measures 3/4 cup. Whip cream, stir one-quarter into yogurt. Fold in remaining cream. Spoon over berries. Makes 8 servings.