I expressed in this post my struggle to find refreshing summer dessert. Of course, there is always ice cream, sorbet, or just fruit, but I speak bakery desserts. Now it's really hard for me to turn my oven on all these days, my kitchen is too far from the 3 A / C units in the apartment to get really cool. When I turn it on, I try to leave the kitchen as fast as I can to avoid standing in a stuffy room of misery. Fortunately, all I had to do for this beauty was pop in for 30-40 minutes while I worked on the wedding crafts in the cool room. :)
Reasons I love this pie:
1-It is incredibly easy to do. 2- It is served cold which makes super refreshing on a hot day. 3 It could be adapted to a number of fruits and berries, making it my new go to pie recipe.
Make this pie is that simple, start with your favorite non baked pie crust. (Recipe for mine below.) Stir in 3 cups fresh blueberries, top with the "cream" mixture which is basically just the cream, sugar, a little flour and in this case, the lemon zest. (If I do it with peaches later in the summer, I think I'll use the cinnamon instead.) Then bake the pie, let it cool a few hours to relax, he is ready to be devoured. The original recipe suggested let cool in the refrigerator overnight, but as I have already recognized how much I hate the steps at night, I stuck it in the freezer for 2 hours in the refrigerator for an hour or until it is ready to be eaten. It was gooey, berry perfection.
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- ½ pie crust recipe (1 single crust)
- 3 cups fresh blueberries.
- 1 cup heavy cream
- ⅔ cup sugar
- 4 tablespoons flour
- ¼ teaspoon salt
- zest 1 lemon
- Preheat oven to 400.
- Roll dough to pie ¼ inch thick. Draped over the pie plate and trim the edges, crimping as desired.
- Pour the blueberries in raw shell.
- In a small bowl, whisk together the remaining ingredients. Pour over the fruit and place the pie plate on a baking sheet in the case where the filling bubbles over.
- Bake for 35-40 minutes. Let the tart cool completely, then chill in the refrigerator or freezer. Best served cold.
Crust Martha Stewart. Pie adapted from Taylor takes a taste