Directions
- Line 9” pie pan with first crust (prick with fork, use pie weights to keep it from puffing up too much), crimp the edges, prebake at 400° til golden, cool, and set aside.
- For the top crust: Using remaining dough, roll it out to 1/8” thickness, glaze it lightly, and use star-shaped cookie cutters to cut out “stars” of dough. Draw a circle on parchment paper, the diameter of which just slightly smaller than the inside edges of the baked pie shell. Put the parchment paper on a cookie sheet. Then place the stars within the circle, slightly overlapping, to form a spiral shape. Use light pressure where the stars overlap to just barely push the parts together (enough to hold them together). Sprinkle lightly with sugar and bake at 400° til just golden. Set aside.
- For the filling: In a medium saucepan, put 1 c. of blueberries, 1/3 c. water, and Cointreau. Over medium heat, stir and bring to a boil. Reduce heat and simmer til berries are soft. Put mixture through a ricer or blend it in a blender, then strain out the skins. Return sauce to pan.
- Dissolve the cornstarch in remaining 1/3 c. cold water. Add with the sugar to blueberry mix in pan. Bring to boil and stir constantly for 5 minutes or til thick. Cool slightly and add dash of salt.
- When pie shell is cool, fill it with the remaining fresh berries. Carefully spoon the filling evenly over the blueberries. Chill for at least 2 hours.
- Before serving, use your largest spatula to carefully lift the starry crown (the top crust) from the parchment paper and onto the pie.
- Serve with whipped cream if desired and go right on to heaven.
Copyright Pie Pals, LLC, 2012 All rights reserved
Baker’s Notes and Tips and Tricks
Cook’s note: This is one of those recipes that takes longer and uses more bowls and pans than you think it will. And it’s worth it! If I have 5 cups of berries, I'll start with that amount and adjust accordingly to have an even more extravagent pie.