Here's the best blueberry recipe! I made the crust in my little convection oven outside. To date I have made many meals in it, including baked sweet potatoes, oven fries, sausages, polenta slices, bread, and Piedmont Peppers.
Crust
1 ¼ cups all-purpose flour
3 tablespoons powdered sugar
¼ teaspoon salt
10 tablespoons chilled unsalted butter, cut into ½-inch cubes
Preheat oven to 350°. Blend flour, sugar, and salt in processor 5 seconds. Add butter; pulse until clumps form. Gather dough into ball. Press dough over bottom and up sides of 9½ -inch tart pan with removable bottom; pierce all over with fork. Bake until golden, about 25 minutes. Cool.
Filling
¾ cup sugar
3 tablespoons cornstarch
Pinch of salt
2 tablespoons cold water
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1 teaspoon grated lemon peel
6 cups fresh blueberries
Filling
¾ cup sugar
3 tablespoons cornstarch
Pinch of salt
2 tablespoons cold water
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1 teaspoon grated lemon peel
6 cups fresh blueberries
Whisk sugar, cornstarch, and salt in medium saucepan to blend. Gradually add 2 tablespoons cold water and lemon juice, whisking until smooth. Add butter and lemon peel. Add 2 cups berries and mash coarsely. Cook over medium heat until mixture thickens and boils, stirring occasionally. Remove from heat. Fold in remaining 4 cups berries. Transfer to prepared crust and refrigerate until cold.
2 comments:
Ah, yes! You gave me this recipe last year, and I love it. So far this year, though, no pint of blueberries has survived long enough to become a pie or tart. I eat them plain for dessert and snacks, and then they are gone.
Cook's Illustrated didn't like any of those big toaster/convection ovens very much, so I'm happy to hear yours is working out so well. I do love the idea of keeping the house cool during the summer. And I also love the idea of sticking it to the ever-clinical Cook's Illustrated and their air-conditioned test kitchens.
My convection oven only does one thing well, which is baking. It's a flop as a toaster or broiler. But that's okay, because extended baking is what really heats up the house.
One drawback my model has is a 60-minute timer: after that you have to set it for another hour, and it only has a soft little "ding!" at the end of each hour, so you also have to set a loud, obnoxious timer inside the house in case you space out that hour.
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