Blueberry Jam Pie

by LEON BOUTEILLER

Yes, it is true that last week I presented a recipe, a dessert that featured blueberries. And this week I present another dessert recipe that features blueberries. Blueberries are readily available, both locally and regionally, and are at their best and most affordable. I enjoy blueberries and eat them nearly every day. I have frozen ones on hand during the winter.

Blueberries are versatile. They can be used for desserts, breakfast pastries, jams, savory and sweet sauces and beverages. They are native to North America and are nutrient dense, full of polyphenols, anti-oxidants, vitamins and minerals. This time of year we can pick them, the wild varieties while enjoying the outdoors. Or take the family to a commercial blueberry farm and pick your own. It is good for children to collect their food and to create childhood memories.

Today’s recipe is one of my favorites. It features both cooked and raw blueberries in a gluten free crust. It can also be dairy free if a butter substitute is used in place of the butter.

FRESH BLUEBERRY JAM PIE

Ingredients for the crust:

1 ½ cups gluten free flour blend with xanthan gum. If your blend doesn’t have it, then add 3/4 teaspoon xanthan gum when making your measure
8 tablespoons cold unsalted butter cut into 1/2 inch dice
2 teaspoons sugar
½ teaspoon fine salt
½ teaspoon baking powder
1 teaspoon apple cider vinegar
¼ to ⅓ cup ice water

Method:

Place all dry ingredients in the bowl of a food processor along with the butter
Pulse a few times until the mixture looks like a coarse meal with a few pea sized pieces of butter remaining
Add the vinegar to the ice water and drizzle into the food processor while pulsing until the dough begins to come together
If the amount of water doesn’t appear to be enough, add more cold water by the teaspoon full until it seems right. It should easily clump together when pressed between your fingers, but not feel wet
Dump onto your work surface and knead a few times until it come together into a ball
Shape the dough into a flat disk about and inch thick, wrap in plastic wrap and refrigerate for twenty minutes or so
Carefully roll the dough out on a gluten free floured surface, big enough to fit a 9 inch pie plate
Fit the dough into the dish and form a decorative crimped edge
It is a delicate dough and you may need to patch it back together in places
Prick the dough all around. Line it with aluminum foil and add some pie weights or dry beans to hold the dough down
Place in a preheated 425F degree oven and bake for 15 minutes. Remove the foil and pie weights and return to the oven for another 5 to 7 minutes or until it begins to color a bit
Remove from the oven and cool on a wire rack while proceeding with the filling

Ingredients for the blueberry filling:

3 pints fresh blueberries, divided. Wash and pick over for stems and leaves
¾ cup natural sugar (use a little more if your berries are on the tart side)
½ teaspoon fine salt
4 tablespoons cornstarch or arrowroot
½ teaspoon ground ginger
1 tablespoon cold unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon water
1 teaspoon lemon zest
1 teaspoon unflavored gelatin bloomed in 1 tablespoon cold water

Method:

Place 2 pints of blueberries in a heavy bottom saucepan
Add the sugar, salt, cornstarch and ginger and give it a stir
Add the lemon juice and water and bring to a gentle boil over medium heat until the contents thicken and the berries have burst
Remove from the heat and stir in the butter and the bloomed gelatin. Cool for about 15 minutes and then fold in the remaining raw pint of berries
Pour the filling into the cooked and cooled pie shell and refrigerate for at least 3 hours or overnight so that it has time to set
Cut the pie wedges and serve with whipped cream or creme anglaise.Ice cream doesn’t work here, This recipe gives the fresh juiciness of the raw berries mixed with the cooked berries two different flavor profiles in the same bite. Absolutely delicious.

Enjoy!