6 cups Bow Hill blueberries, fresh or frozen
2 tablespoons butter
1 cup sugar
2 tablespoons water
3 tablespoons corn starch
1 tablespoon lemon juice
1 tablespoon fresh basil
Pie Crust with Organic Heirloom Blueberry Powder
1 ½ cups flour
2 teaspoons Organic Heirloom Blueberry Powder
½ teaspoon salt
1 stick unsalted butter, cold and cubed
Cold water, as needed
Maple Whipped Cream with Organic Blueberry Heirloom Powder
1 cup heavy whipping cream
¼ cup sour cream
1 ½ tablespoons maple syrup
2 ½ teaspoons Organic Heirloom Blueberry Powder on standby
For filling: in a large saucepan, combine blueberries, butter, lemon juice and sugar. Bring to a boil, stirring often. In a separate bowl, mix together water and corn starch; add into the boiling mixture. Boil for 2 more minutes, at this point it should start to thicken. Take off the heat and mix in basil. Set aside and cool.
For crust: pulse dry ingredients in the food processor. Add butter and pulse until the butter is the size of peas. Add the egg and additional cold water until the crust just binds. Roll to appropriate size and place in pie dish or tart pan. Refrigerate 1 hour. Makes one 11” crust.
For the whipped cream: Up to a day before serving, whip ingredients together on medium-high (or vigorously if doing by hand).
Preheat oven to 375°F.
To blind bake, poke the crust with a fork. Butter a piece of tinfoil and press buttered side down onto the crust. Fill the dish or tart pan with dry beans or pie weights. Bake 20 minutes. Remove the foil and place back in the oven. Bake until done and lightly browned, approximately 10 minutes. Let cool.
Pour the blueberry filling into the cooled crust. Level and chill. Let set.
Dollop onto each slice of pie, garnish with a sprinkle of powder and a pansy or mint leaves to add flare.
Culinarian Blake Vanfield writes recipes, takes photos and hustles after a toddler in Edison, WA. In her "spare" time, she manages Genuine Skagit Valley. All recipe photos by Blake Vanfield.
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