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I posted this on this forum a while ago, but it's just too good to not have in the recipe folder. It's more like a bowl of fresh blueberries than a traditional pie.

Harriet is no relation, but the name of the pie was so absurd that it stuck in our family circle. We'd be honored if you kept the name alive.

"Harriet Bepler's Mystery Chef Blueberry Pie"

4 cups fresh blueberries
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon grated lemon rind (or 2 Tbsp lemon juice)
1 cup heavy cream
1 9-inch baked pie shell (I use a graham cracker crust)

Mash 1 cup of the blueberries. In a 2-quart saucepan stir together the sugar and cornstarch. Gradually stir in the water until smooth. Stir in the mashed blueberries and the lemon rind. Over medium heat, stirring constantly, cook until thickened and boiling and boil 1 minute. Turn into a bowl; cover with wax paper; cool. Fold in the remaining blueberries. Whip cream until double in volume; spread 1 1/2 cups of it over the bottom and up the sides of the pastry shell. Fill with the blueberry mixture. Garnish with the remaining 1/2 cup whipped cream. Chill until set--about three hours.

(I'm not sure about the purpose of the wax paper, but I keep it in the recipe to keep it original and reflect the age of the recipe.)
 

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The wax paper keeps a skin from forming over the blueberry filling. If I understand it correctly, you want to have the wax paper in contact with the entire surface of the filling. I have wax paper in the cabinet. Anyone remember when we wrapped sandwiches in wax paper? They didn't always stay very soft. I seem to remember using rubber bands to hold the wax paper in place.
 

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srvfantexasflood said:
The wax paper keeps a skin from forming over the blueberry filling. If I understand it correctly, you want to have the wax paper in contact with the entire surface of the filling.
Now I know why this trick never works for me! I never knew that the wax paper has to touch the custard/pudding, etc. I always just cover the bowl with it.

Thanks for teaching me something today. :)
 
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