Minty blueberry pie
Pies
This recipe is adapted from Rose Levy Berenbaum's Open Faced Fresh Blueberry Pie, circa 1998. I used a cornmeal crust (inspired by a Gourmet recipe that I can no longer find to properly attribute it) with white whole wheat flour, and I like the crisp texture and slightly bitter taste of the whole wheat against the sweetness of the blueberries. The mint comes as a surprise because you make a minted simple syrup and use it to make the blueberry jam that binds the pie together. What I love about this pie is that it's all about the blueberries. We only get fresh blueberries a couple of months a year, and I find myself making this frequently. Because you blind bake the pie crust, you can make the crust in the morning before it gets too hot to turn the oven on, and make the filling when you like. The filling is a little loose, and sometimes a few blueberries escape when you cut into the pie--but that just adds to the pleasure of eating fresh blueberries. You may need to add more sugar if your berries aren't very sweet, and you can certainly vary the berries that you use.
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