Fourth of July Blueberry Pie

For the 2nd annual Hamptons girls wine tasting event (which includes Greice, Lisa and myself) we returned to Wolffer Estates Winery in Sagaponack, NY.  They offer an incredible Rose which you can drink outside overlooking their vineyard at dusk.  Anyone headed out that way should make a point of visiting.  Anyways, while we were busy purchasing multiple bottles of Rose to take home with us I noticed a beautiful cookbook, Savoring the Hamptons.  I happened to flip to a recipe called the Fourth of July Blueberry Pie.  I immediately knew I had to make the pie.  I will admit doing a bad deed.  Instead of buying the cookbook I just took a picture of the page so I had the basics to follow.  I am headed back out there next weekend and will without a doubt purchase it.  This recipe is so delicious (and I didn't even make my own crust)!  I think that pies that don't cook the fruit are some of my favorites.  My mom makes a strawberry pie with fresh local Washington berries that is phenom.  Next time I'm back in Seattle over the summer we might have to have a pie off to see which is better:  blueberry vs. strawberry.  I highly recommend this recipe to anyone who likes delicious food. 

Ingredients:

2 quarts blueberries
1 tsp lemon zest
2 Tbs corn starch
1 cup water
2/3 cup sugar
pie crust (I used pre-made)

Method:

So the key to this pie is that 3/4 of the blueberries are not cooked.  They are coated in a sauce and then placed into the already baked pie crust.  Get ready for it.  To make the sauce combine the water and the sugar in boiling water.  Stir to dissolve the sugar for about 15 minutes.  Place the cornstarch in a bowl and add 2 Tbs of the boiling water.  Stir to dissolve and then return back to sauce pan.  Stir constantly.  Take 1 cup (or 1/2 quart) of blueberries and add to water.  Continue stirring for another 8 minutes or until the sauce takes on a slight syrup texture.  (Avoid smushing the blueberries if you can).  Place sauce in bowl and let cool.  Once cooled put remaining blueberries in a larger bowl and fold in the sauce so the uncooked berries are completely covered.  Put in refrigerator to cool.  This can be done several hours ahead of time.  When ready to bake the crust, place in pie tin and crimp the edges.  The recipe called for pastry weights (which I did not have and therefore did not use) but I recommend using them so that the pastry doesn't bubble since you're cooking it bare.  Pre-heat the oven to 375 degrees and bake for 15 minutes.  Remove pastry weights (if using) and cook for another 8 minutes or until crust is browned.  Remove and let cool.  Once cooled place your filling in and serve.  I topped mine with whip cream but I don't think you'd go wrong with vanilla ice cream either.