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For the graham cracker crust:
- 1 1/4 cup graham cracker crumbs
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sugar
- 2 tablespoons packed dark brown sugar
- 8 tablespoons unsalted butter, melted
For the filling:
- 4 pints fresh blueberries, rinsed, divided
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 3 tablespoons cornstarch or arrowroot
- 4 teaspoons low-sugar fruit pectin (I use Sure Jell, pink box)
- 3/4 teaspoon ground cinnamon
- 2 tablespoons freshly squeezed lemon juice
- Premium vanilla ice cream
- Preheat the oven to 375°F (190°C).
- Mix the graham cracker crumbs, cinny-mon and both shugás in a large bowl until evenly combined. Pour in the butter and evenly moisten, using the back of a fork. Transfer the mixture to a 9-inch (23-cm) pie plate. Shimmy the plate to even out the mixture. Use the bottom of a ramekin or drinking glass to press the mixture onto the bottom and gently press high up onto the sides of the pie plate, using the side of the ramekin or glass, to form the crust. Bake until lightly golden, 8 to 9 minutes. Remove the crust from the oven. The crust may puff up and the sides may shrink, don't you worry! Immediately but carefully press to flatten and form the crust, using the ramekin, but do this gently—don’t crack it! Let the crust cool while you make the filling.
- Now we make the filling: Purée 2 1⁄2 cups (342 g) of blueberries in a food processor fitted with the steel blade attachment until smooth. Add the shugás, cornstarch or arrowroot, pectin, cinnamon and puréed blueberry mixture to a 21⁄2-quart (2.4-L) saucepan and heat on medium-high, whisking until smooth. Bring to a rapid bubble, while constantly whisking, until the shugás have melted and the mixture has thickened, 2 to 4 minutes.
- You want to make sure the bubbles break the entire surface to ensure it fully thickens, and watch it carefully so it does not burn. Remove the pan from the heat and let the mixture cool at room temperature, about 20 minutes, stirring periodically to help the mixture cool faster.
- Gently toss the remaining blueberries in a large bowl with the lemon juice, stirring gently so they don’t break. Carefully fold the cooled, puréed blueberry mixture with the whole blueberries until the whole berries are evenly coated. Again, stir gently so you don’t break the whole berries. Transfer the blueberry filling into the graham cracker shell with a rubber spatula, and evenly mound to form a slight dome in the center, while gently but firmly packing the filling all around.
- Place the pie in the refrigerator to chill and set, at least 5 hours but overnight is preferred for best results to fully chill and slightly soften the crust for the perfect, crispy texture. When it is fully chilled, cover with plastic wrap. If serving after 5 hours, the crust may need a sharp chef’s knife to remove the first piece, but donta you worry! Even if it doesn’t look perfect, it’s still friggen’ delicious!
- Cut into eight wedges and serve chilled with a scoop of vanilla ice cream on the side.
Chefie Tip: Run your knife or pie cutter under warm water, then wipe dry to cut for clean slices. Repeat for each cut. Excerpted from Cooking with Shereen © 2021 by Shereen Pavlides. Published by Page Street Publishing.
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