OPEN BLUEBERRY PIE
This recipe for an open-faced blueberry pie came to The Times in 1961. "At the risk of offending those Americans who insist that tradition be strictly observed, a recipe for blueberry pie is suggested here that varies considerably from the two-crust baked affair that is customarily served on the Fourth of July. For one thing, this pie has only one crust and, for another, the blueberries are not cooked. After washing, the fruit is rubbed in a towel just enough to bruise the skins. When hot, melted currant jelly is poured over the berries, just a bit of their juice ekes out to blend with the liquid. The pie is served cold, topped with whipped cream." If you'd rather not use lard or shortening for the crust, butter will do just as well.
Provided by The New York Times
Categories snack, pies and tarts, dessert
Time 35m
Yield One nine-inch pie or about six servings
Number Of Ingredients 9
Steps:
- Wash the berries, pick them over, discarding damaged specimens. Dry berries gently on a terry cloth towel, rubbing just enough to bruise the fruit. Refrigerate the berries until they are well chilled.
- Sift together the flour and salt. Using a pastry blender or two knives, chop the shortening into the flour until the particles resemble a mixture of coarse cornmeal and peas.
- Sprinkle water slowly over the top of the flour while tossing the mixture up from the bottom of the bowl with a fork. After about three-quarters of the water has been added, press the dampened part of the dough into a ball and set aside. Add only enough water to dampen the remaining flour mixture. Press all the dough together.
- Place the ball of dough on a floured pastry cloth or board, pat in all directions with a floured rolling pin and then roll from the center out in all directions, loosening the pastry and reflouring the cloth or board and rolling pin, if necessary. Roll into a round about one-eighth of an inch thick and two inches wider than the circumference of the top of a nine-inch pie pan.
- Fold the pastry into quarters, fit loosely into the nine-inch pie pan and press dough against the pan without stretching it. Trim the edge with a sharp knife, allowing the dough to extend slightly beyond the rim of the pan. Prick the bottom of the pastry with a fork in several places to prevent it from buckling while baking.
- Bake the pie shell in a preheated, hot oven (450 degrees) until crisp and delicately browned, about eight to ten minutes. Cool, then refrigerate the pie shell.
- Melt the currant jelly in the top of a double boiler over boiling water. Add the lemon juice and stir.
- Rub the pastry shell with butter. Pour in the blueberries, distributing them evenly over the bottom of the pie crust. Pour the hot, melted currant jelly over the fruit and refrigerate the pie until chilled and set.
- Just before serving, whip the cream until it is stiff and spoon it over the blueberries. Serve at once.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 36 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 229 milligrams, Sugar 39 grams, TransFat 0 grams
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Abdulsalam Solangi
[email protected]This pie is a winner! It's easy to make and it's always a hit with my guests. I love that I can use fresh or frozen blueberries.
Joyc Michael
[email protected]This pie is the best! The crust is flaky and the blueberries are perfectly sweet and tart. I'll definitely be making this pie again and again.
Mijanur Rohoman
[email protected]I'm not a baker, but this recipe was so easy to follow. The pie turned out great and my family loved it!
M Haadi Awan
[email protected]I've made this pie several times and it always turns out perfect. It's my go-to recipe for blueberry pie.
Usman Wisdom
[email protected]This pie is so easy to make and it's always a hit with my family and friends. I love that I can use fresh or frozen blueberries.
Ghulam khan official
[email protected]This pie is the perfect balance of sweet and tart. The crust is flaky and the blueberries are bursting with flavor. I love that it's an open-face pie, so you can see all the beautiful fruit.
Kevin Mwesh
[email protected]I'm not a big fan of blueberry pie, but this recipe changed my mind. The crust was flaky and the blueberries were perfectly sweet and tart. I'll definitely be making this pie again.
Ritin Patel
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious, beautiful pie that everyone will love.
Khawla Abdelkhalek
[email protected]I made this pie for my husband's birthday and he loved it. He said it was the best blueberry pie he had ever eaten.
Sk Shanto
[email protected]This pie is the best blueberry pie I've ever had. The crust is flaky and the blueberries are perfectly sweet and tart.
Kirstie Sad
[email protected]This pie is so good, I could eat it every day.
Chris B Entertainment
[email protected]This pie is a crowd-pleaser. I've made it for parties and potlucks and it's always a hit.
Sakil Sarder
[email protected]I've made this pie several times and it always turns out perfect. It's my go-to recipe for blueberry pie.
Rehan Sheikh
[email protected]This pie is so delicious and it's so easy to make. I love that I can use fresh or frozen blueberries.
Calvin Ford
[email protected]I've never made a pie before, but this recipe was so easy to follow. The pie turned out great and my family loved it!
TF Love
[email protected]This pie is the perfect summer dessert. The blueberries are so fresh and flavorful. I love that it's an open-face pie, so you can see all the beautiful fruit.
Rama boy
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! The crust was flaky and the blueberries were sweet and juicy.
Erickys cyricks
[email protected]This pie was so easy to make and it turned out so good! The crust was perfect and the blueberries were bursting with flavor. I will definitely be making this pie again.
Fumila Smart
[email protected]I've made this pie a few times now and it always turns out great. The recipe is easy to follow and the pie is always delicious. I love that it's an open-face pie, so you can see all the beautiful blueberries.
BD BOOS
[email protected]This open blueberry pie was a hit at my last dinner party. The flaky crust and sweet, juicy blueberries were a perfect combination. I'll definitely be making this again!