This pie is amazing! It is also the quickest, easiest pie I've ever made, which makes it even more amazing. This recipe is from Rose Levy Berenbaum, who wrote The Pie Bible. She is a genius! You will make this pie over and over again during blueberry season.
1-9" blind-baked Pie Crust, brushed with egg white (see video and recipe)
1 Tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 cup water
2 Tablespoons cornstarch
2 Tablespoons water
1/2 cup sugar
2 teaspoons lemon juice
Pinch of salt
1 1/2 cups Whipped Cream That Won't Fall Flat (see recipe and video)
A few minutes after pie crust is removed from the oven, brush egg white lightly over the bottom and sides. It will cook as quickly from the residual heat, and creates a barrier that prevents the crust from getting soggy.
Make the filling: Combine 1 cup of blueberries and 1/2 cup water in a 1 1/2 quart saucepan. Bring to a full boil, cook 3-4 minutes until the berries all burst. Combine the cornstarch and 2 tablespoons water. Add the cornstarch mixture, sugar, lemon juice, and pinch of salt stirring constantly. Bring back to a boil, cook and stir for another minute until translucent and thick. Fold in the remaining 3 cups of blueberries and fold gently to combine.
Immediately pour into pie shell and smooth out. Cool at room temperature for at least two hours.
Serve with Whipped Cream That Won't Fall Flat. Pie can be stored at room temperature for up to 2 days-if it keeps that long!