Shortcut blueberry pie
10
- Prep Time15 mins
- Total Time15 mins
- Makes8 servings
Andreas Trauttmansdorff
Ingredients
18 to 20 shortbread cookies
1/4 cup melted butter
1 to 2 tbsp cornstarch
3 tbsp cold water
4 cups fresh or 2 300-g pkgs frozen unsweetened blueberries
1/2 cup granulated sugar
1 tsp ground ginger
1 tbsp butter
2 tsp finely grated lemon zest
1/2 tsp vanilla
Instructions
Coarsely break cookies and place in a food processor. Pulse until fine crumbs form. Pick out any large chunks (and eat them!). Crumbs should measure about 2 cups (500 mL). Turn into a bowl. Using a fork, stir in melted butter until evenly moist. Press onto bottom and up side of a 9-inch (23-cm) pie plate.
In a small bowl, stir 1 tbsp (15 mL) cornstarch (or 2 tbsp/30 mL if using frozen berries) with water until dissolved. Place fresh or unthawed frozen berries, sugar and ginger in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Stir in cornstarch mixture. Boil, stirring constantly, until thickened, 2 minutes. Remove from heat. Stir in butter, lemon peel and vanilla. Pour into crust. Spread to edge of pie plate. Refrigerate, uncovered, until set, 5 hours or overnight. Great with a dollop of whipped cream. Leftovers will keep well, covered and refrigerated, up to 2 days.
Nutrition (per serving)
Calories 198, Protein 1.3g, Carbohydrates 28.3g, Fat 9.5g, Fibre 1.8g, Sodium 128mg.
While blueberries are best eaten fresh, few people can resist the allure of a blueberry pie. This one delivers all the taste with half the work, so it's perfect for a beginner baker or time-pressed pastry pro.
Fresh Versus Frozen
* You can use either fresh or frozen berries in most pie, cake, quick-bread and sauce recipes.
* Don't thaw frozen blueberries. Stir frozen into dough or batter. Use a light hand - berry juices can turn batter a dull grey.
* To freeze fresh blueberries, rinse, pat dry and spread out on a tray in a single layer. Place in the freezer. Once frozen, seal in plastic bags up to 9 months.