ABOUT THE RECIPE
2 tablespoons cornstarch
3/4 cup water
1 teaspoon freshly squeezed lemon juice
4 cups fresh blueberries (this pie will not succeed with frozen)
1 tablespoon butter
3/4 cups sugar
pinch of salt
1 baked 9-inch pie shell
3/4 cup heavy cream
1 tablespoon confectioners' sugar
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Mix together the cornstarch, 2 tablespoons of the water and the lemon juice in a small bowl and stir until thoroughly dissolved.
Meanwhile, place 1 cup of the blueberries and all the remaining water in a medium-size saucepan over medium-high heat and bring to a boil. Cook until the berries begin to pop, about 4 minutes. Add the cornstarch mixture, along with the butter, sugar and salt. Cook, stirring, until the mixture is thick and clear, about 2 minutes.
Fold the remaining berries into the cooked berry mixture and pour into the baked pie shell. Refrigerate. Just before serving, whip the cream into soft peaks, gradually incorporating the confectioners' sugar as the cream thickens.
Spread the cream over the top of the pie, or serve it on the side. Serve immediately.
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