Blueberry Glace Pie
This delicious pie from Sabrina Babcock was adapted from a recipe in Cooking Down East by Marjorie Standish. (It requires fresh Maine wild blueberries.)
Prep Time 30 minutes mins
Cook Time 2 hours hrs
Course Dessert
Cuisine American
- 4 C Maine wild blueberries (1 quart of fresh, not frozen berries)
- 3/4 C water
- 1 T butter
- 3/4 C granulated sugar
- 3 T cornstarch
- dash salt
- 2 t lemon juice
- 8-9 inch pre-baked pie shell
- 3 T cream cheese -- at room temperature
Spread the softened cream cheese evenly over the bottom only of the pre-baked pie shell. Set aside.
In a small sauce pan over medium heat, combine 1 cup of the blueberries with 3/4 cup water. Bring to a boil and cook gently about 4 minutes. Add 1 T butter.
Combine the sugar, cornstarch and salt in a small bowl and add to the hot blueberry mixture. Cook slowly until thick and clear on low heat, stirring gently the entire time (which isn't very long)..
Remove from heat and stir in the lemon juice.
Put remaining fresh blueberries in a large bowl and then gently mix in the hot mixture.
Pour the mixed blueberries into the prepared pie shell, let cool a bit and then cover and chill in the fridge for two or more hours.
Serve with lightly-sweetened whipped cream.
Keyword blueberry, pastry, pie