By Victoria Hart Glavin of Tiny New York Kitchen
The holiday weekend is upon us and it’s time to make pies. Pies are perfect for barbeque parties, picnics or just about any occasion. Sometimes I think pies have too much crust so here is a topless version that I’m sure your family and friends will love. I mean seriously who doesn’t love blueberry pie!
Ingredients:
For Glaze:
- 2 Ounces Seedless Raspberry Jam
For Filling:
- 4 Cups Blueberries (Divided)
- 1/2 Cup Plus 2 1/2 Tablespoons Water (Divided)
- 2 1/2 Tablespoons Cornstarch
- 1/2 Cup Sugar
- 1 Teaspoon Lemon Juice
- 2 Teaspoons Lemon Zest
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon
- 1/8 Teaspoon Kosher Salt
For Crust:
- 1 Prebaked Pie Shell
First you will need to make the glaze. In a small-size saucepan add raspberry jam. Cook over a low heat until it bubbles. Brush bottom and sides of cooled pie shell with glaze and let cool.
Now make the filling. Place 1 cup of blueberries and 1/2 cup water in medium-size saucepan. Bring to a boil over a medium heat. Gently boil for 4 minutes and then remove from heat. Add cornstarch to remaining 2 1/2 tablespoons water and whisk well to dissolve. Add cornstarch mixture, sugar, lemon juice, lemon zest, vanilla, cinnamon, and kosher salt to cooked blueberries. Bring to a boil over a low heat. Stir for 1 minute until blueberries resemble jam. Transfer cooked blueberry mixture to medium-size bowl and add remaining blueberries. Add filling to prebaked pie shell and let cool for at least 3 hours. This pie is best served the day it is made. Place in covered container and refrigerate if you have any leftover for next day. Serve with vanilla ice cream. Makes 1 pie. Serves 8
Basic Flour Pie Crust
Single 8 or 9-Inch Pie
Ingredients
- 1 1/2 Cups Sifted Flour
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Shortening
- 1/4 Cup Cold Water
In a large-size bowl sift flour and add salt. Cut in shortening and cold water with a pastry blender or two knives scissor-style. Shape dough into a ball and roll out to size. If recipe calls for a pre-baked pie shell, bake in preheated 450 degree oven for 10 to 12 minutes until lightly browned. Makes 1 single pie crust.
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.