When I was growing up, there were Fannie Farmer households and Joy of Cooking households. We were a Fannie Farmer household. My mom and grandmother both relied on this classic from the Boston Cooking-School and a copy was given to me when, still in my teens, I left home. All these years later, the cover is falling off and the pages are stained, but I still use and love my first cookbook.
One of my favorite recipes is for Open Blueberry Pie. I am happy to report that despite updates and revisions, this recipe is in the latest version of the Fannie Farmer Cookbook too. If you come from a Fannie Farmer household, you surely already know this pie, but if not, now with blueberries plump from all the rain, and ripening quickly, is the time to try it. Yum.
Open Blueberry Pie
Blueberries and cream in a crisp, prebaked pie shell.
Tart Pastry dough for 9-inch tart.
(My note: your favorite crust is fine or use the one on page 640)
1 cup sugar
3 tablespoons cornstarch
1 cup water
½ teaspoon salt
1 tablespoon butter
4 cups fresh blueberries
1 cup heavy cream
Preheat the oven to 4250F. Line a pie pan with the pastry dough, prick the dough all over, and bake for 10-15 minutes, until lightly browned. Mix the sugar, cornstarch, salt, and water in a pan. Cook over low heat, stirring constantly, until thickened. Add the butter, stir until melted, and let cool. Fold in the blueberries and pile into the baked pie shell. Before serving, whip the cream, adding sugar to taste and spread it over the blueberry filling.
Note: My older copy of Fannie says to fill the pie shell with 3 cups of the berries, using only one cup when you cook the sugar mixture. The thickened mixture is then poured over the fresh berries. Either way, Fannie’s blueberry pie is the best.
Posted by Suzy S.