Its all about the blueberries. I used blueberries from a local farm where I live in Caledon ON, Downey's Farm, I bought the blueberries just at peak season and this pie couldn't get any tastier. Don't feel too guilty for indulging in this pie, you'll get your dosage of antioxidants.
Pastry
1 cup ginger cookie crumbs
1 cup shortbread cookie crumbs
1⁄2 cup butter, cut into cubes
2 oz chopped white chocolate,melted
Filling
5 cups wild blueberries
1⁄2 cup granulated sugar
1⁄2 cup water
1 1⁄2 tsp grated lemon rind
1⁄4 cup lemon juice
2 tbsp cornstarch
2 tbsp water
1 tbsp butter
2 tbsp crème de cassis
Garnish 1 cup (250 mL) shaved white chocolate
1 Preheat oven to 350°F (180°C).
2. Place cookie crumbs and butter in a food processor and pulse until well combined. Press crumbs into a 9-inch (23-cm) pie or tart pan. Freeze 15 minutes or until firm. Bake for 10 to 12 minutes or until sides are lightly browned and bottom is not quite set. It sets as it cools. Brush melted white chocolate over cooled crumbs.
3. Combine 2 cups (500 mL) blueberries, sugar, water, lemon rind and juice in a pot over medium heat and bring to boil. Reduce heat and simmer for 10 minutes or until blueberries are cooked and liquidy.
4. Combine cornstarch and water. Add cornstarch mixture and butter to pot and bring to boil, stirring. Remove from heat. Add cassis and cool to lukewarm.
5. Fold in remaining blueberries. Pile into pie shell. Refrigerate until serving. Garnish tart with white chocolate shavings before serving.
YUM!
Delicious!
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