Blueberry Lemon Pie with Lemon Balm Crust

When it comes to fruit pies, to thicken or not to thicken, that is the question.  I’m talking about the filling, of course!  I like a fruit pie that still tastes and looks like the fruit it was made of, not too gelatinous like the filling came from a can.  I came up with the perfect compromise:  cook down about a third of the fruit, add a small amount of cornstarch to thicken and fold in the rest of the fruit.  You’ll end up with a pie that still lets the fruit shine.  With blueberries in season and lemon balm invading my garden like a weed, it seemed  like the perfect pie to bake.  With ginger, lemon zest, nutmeg and cinnamon, this pie says summer in every bite. 

• Servings: 8
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Ingredients:

• 6 cups of blueberries  (3 pints)
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• zest of 1 lemon
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• 1 egg, beaten, for egg wash
• 1 pinch salt
• sugar for pastry top
• 3 tablespoons lemon flavored  herb such as lemon balm, lemon basil or lemon thyme leaves, finely chopped
• 2  pie crusts

INSTRUCTIONS:

1-  Preheat oven at 400 F.  In a casserole, combine 2 cups of blueberries with sugar.  Simmer over low heat until the sugar is dissolved and the berries start to cook down into jam consistency.

2-  Dissolve cornstarch into water then add to saucepan.  Bring to a boil, while stirring, then reduce heat and cook until mixture is thickened and clear.

3-  Add the remaining 4 cups of blueberries, butter and spices and stir to just combine.

4-  Spinkle your prepared pie crust with the chopped lemon balm.

5-  Pour fruit mixture on top.

6-  Create lattice strips or other shapes of pastry cut outs to top pie.  I made pastry stars since I was taking this pie to a dinner under the stars.  Brush top crust lightly with the egg wash and salt mixture.   Sprinkle with sugar. Place pie on a cookie sheet to catch overflow juices.  Reduce heat to 375F once pie is in oven.  Bake for 45 minutes.  This method will produce a perfect mix of fruit filling with a unaltered texture of the fruit with just the right amount of binding for thickening.  My final pie was a bit runny but I like it this way.  If you want a more gelled pie filling, cook down half of your fruit  and add one more tablespoon of cornstarch and water each.

 

Enjoy!   And help yourself to lemon balm from our garden…..