The book's authors call this "a new twist on the traditional blueberry pie," because of the shortbread base and fruit that, because it is uncooked, "retains its shape and firmness." The recipe doubles (or triples) easily.
Serve with whipped cream and a garnish of lemon zest.
- For the crust
- 1 cup flour
- 2 tablespoons confectioners' sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- For the filling
- 1/4 cup cornstarch
- Pinch salt
- 3/4 cup water
- 4 cups blueberries (about 2 pints)
- 3/4 cup sugar
- 1/2 teaspoon freshly squeezed lemon juice
For the crust: Preheat the oven to 375 degrees.
Combine the flour and confectioners' sugar in a medium bowl. Cut in the butter using a pastry blender, fork or your fingertips to form a fine crumb, then gently press the mixture into a flat disk and refrigerate for 30 minutes. This dough will be very tender and will soften easily. Mold the chilled dough across the bottom and up the sides of a 9-inch pie plate, preferably glass or ceramic. (Tip: The dough will be easier to manipulate if you lay a generous swath of plastic wrap on top of it as you work, with the wrap acting as a protective layer between your fingers and the dough. Be sure to remove the plastic before you pop the crust into the oven.) Bake for 10 to 12 minutes, until golden; the crust may shrink from the sides a bit. Cool completely before adding the filling.
For the filling: Whisk together the cornstarch, salt and 1/4 cup of the water in a medium saucepan to make a loose paste (off the heat). Add 1 cup of the blueberries, the sugar and the remaining 1/2 cup water. Bring the mixture to a boil over high heat, then reduce heat to medium and cook for several minutes until the sauce thickens, stirring constantly. Remove from heat and stir in the remaining 3 cups blueberries and lemon juice. Pour into the baked and cooled pie crust; let the filling set for a few minutes before serving.
Adapted from "Nova Scotia Cooking," by Charles Lief and Heather Mackenzie (Key Porter Books, 1997):
Tested by Bonnie S. Benwick.
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