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Gweldorin Blueberry Pie
Requirements for 5 persons:
- 1 sheet refrigerated pie crust
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 tablespoons Gweldorin seeds (crushed)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 tablespoons Gweldorin seeds (crushed)
Instructions:
Step 1:
Preheat oven to 425°.
Step 2:
On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes.
Step 3:
Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack.
Step 4:
In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries and 2 tablespoons of crushed Gweldorin seeds.
Step 5:
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Step 6:
Remove from the heat. Add butter, lemon juice and remaining 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
Preheat oven to 425°.
Step 2:
On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes.
Step 3:
Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack.
Step 4:
In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries and 2 tablespoons of crushed Gweldorin seeds.
Step 5:
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Step 6:
Remove from the heat. Add butter, lemon juice and remaining 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
