Even in the middle of winter, you can rely on frozen blueberries to create desserts that taste like you're in the peak of summer. This recipe from Christine Tizzard's Honest to Goodness: Everyday Recipes for the Home Cook cookbook uses frozen blueberries and spices like ground nutmeg and allspice and grated fresh ginger for a touch of warmth.
Christine's tips:
1. Dot the fruit with butter for extra richness.
2. Bake the pie first thing in the morning to give it time to cool and set.
Preheat oven to 400°F.
Roll out 1/2 of pie dough into a 12-inch circle then refrigerate dough in pie plate while preparing fruit filling.
Place blueberries into large bowl. Toss with sugar, cornstarch, lemon juice, vanilla, salt and all additional flavourings. Let sit for 15 minutes.
If making double crust pie, roll out second disk at this time.
Fill pie crust in plate with fruit and any juices. Dot with butter.
Cover with second crust, trimming any overhang more than 1/2 inch beyond lip. Tuck double overhang underneath itself, flute edges or use fork to crimp. Make sure you provide at least one vent by making a few slits with a knife. Brush with egg wash.
Place pie on baking sheet to prevent any bubbling fruit from dripping. Bake 20 minutes then, reduce heat to 350°F, and continue to bake an additional 20 minutes or until juices are bubbling and crust is golden. Transfer to a wire rack for at least 1 hour to cool before serving.
- Yield:
- 1 pie
- Prep Time:
- 30 minutes
- Cook Time:
- 45 minutes
