|
  
Ingredients
| 3
pints |
Blueberries, fresh (about 8 cups) |
| 1
tablespoon |
Cinnamon, ground |
| 3
tablespoons |
Corn starch |
|
1/2
tablespoon |
Ginger
root, fresh, grated |
|
1 |
Lemon (juice and grated zest only) |
|
1/4
teaspoon |
Nutmeg, ground |
|
1 |
Orange (juice and grated zest only) |
|
1
cup |
Sugar |
Pecan Crunch Topping
|
1 cup |
Butter,
unsalted (cut in small pieces) |
|
1 tablespoon |
Cinnamon, ground |
|
1 cup |
Flour,
all-purpose |
|
1 cup |
Pecans,
chopped |
|
3/4
cup |
Sugar |
|
|
Whipped
cream for garnish |
Instructions
To make pastry shell
Pre-heat the oven to 375°F.
Roll out the pastry to a 16" circle.
Line the bottom and the sides of a 9 x 2 3/4"
springform pan with pastry.
Trim pastry just slightly higher than the top edge of the pan, then turn it over
and press on top edge.
Sprinkle cake crumbs in the bottom of the pastry shell.
Set aside.
To make blueberry filling
In a small bowl, combine 1 cup of sugar, corn starch, ginger root, 1
tablespoon of cinnamon and nutmeg.
Mix well.
Set aside.
In a large bowl, combine blueberries and the juice and zest of the orange and
lemon, mixing gently.
Fold in the sugar mixture.
Pour into the pastry shell.
Set the pan on a baking sheet.
Bake at 375°F for 15 minutes.
To make crunch topping
While the pie is baking, combine the pecans, flour,
3/4
cup of sugar and 1 tablespoon of cinnamon in a medium bowl.
Mix well.
With a pastry blender or two knives, cut in the butter until the mixture
resembles small peas.
After the pie has baked 15 minutes, sprinkle the topping in the hot pie.
Reduce the oven temperature to 350°F.
Bake the pie at 350°F for 60 minutes.
If the topping begins to over-brow during baking, cover it loosely with foil.
Cool on a rack for 6 to 8 hours. The filling will settle during cooling.
Pipe a high ruffle of whipped cream around the top edge of the pie to
garnish.
Source
Blueberry Bulletin (Vol. XIV, No. 13)
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