Have you ever had the best blueberry pie ever? No? Ok, get ready because you will.
Here is a picture of a pie I made last weekend. It is my take on the blueberry pie served at Steve and Cookie's , an excellent restaurant in Margate, NJ. The great thing about this pie is that the blueberries aren't cooked down or broken up. It's basically a pile of fresh berries barely held together in a crust. This pie is goddamned delicious. (If you want the real thing, make an early reservation for dinner at Steve and Cookie's and order your dessert when you order your drinks. They run out.)
Although there are several recipes claiming to simulate this pie on the internet, I think mine comes closest. Most of the recipes use only cornstarch to hold together the berries, but I think there is definitely gelatin in there. Also, most recipes are too liquid. This pie has just a thin film of gel holding the berries together.
Obviously, the pie is better with fresher, more flavorful berries, so get the best you can.
Prebake one graham cracker crust in a nine inch pie plate and let cool completely.
Once the crust is cooled, soak one packet of unflavored gelatin in 1/2 cup of cool water for about five minutes.
While the gelatin soaks, bring 1/2 cup water to a boil along with 1 tablespoon of sugar, one tablespoon of cornstarch, and the juice of 1/2 a lemon and a large saucepan. Once the water boils, add the gelatin and stir until completely dissolved.
Add four cups of fresh blueberries to the saucepan and cook on low heat, stirring gently and constantly, just until the berries plump and become dark. This will take only three or four minutes, so pay attention!
Pour the berry mixture into the pie crust and chill until set, about four hours.
Serve with fresh whipped cream and maybe a sprig of mint for garnish. Eat half the pie because it's just berries, right? It's totally good for you. Alternately, bring to a party and soak up the compliments.