Makes one 11-inch pie or tart
- 1 1/2 cups all-purpose flour
- 2 teaspoons Organic Heirloom Blueberry Powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cubed
- 1 egg
- cold water, as needed
- 6 cups Bow Hill blueberries, fresh or frozen, divided
- 2 tablespoons butter
- 1 cup sugar
- 1 tablespoon fresh basil (chiffonade)
- 2 tablespoons water
- 3 tablespoons corn starch
- 1 tablespoon lemon juice
- 1 cup cold heavy whipping cream
- 1/4 cup sour cream
- 1 1/2 tablespoons maple syrup
- Organic Heirloom Blueberry Powder, for sprinkling
Pulse the dry ingredients together in a food processor. Add the butter and pulse until the butter is the size of peas. Add the egg and cold water until the crust just binds. Roll to an appropriate size and place in a pie dish or tart pan. Refrigerate for 1 hour.
Preheat oven to 375 degrees F.
To blind bake, poke the crust all over with a fork. Butter a piece of tinfoil and press it, buttered side down, onto the crust. Fill the dish or tart pan with dry beans or pie weights.
Bake for 20 minutes. Remove the foil and place back in the oven. Bake until done and lightly browned, approximately 10 minutes. Let cool.
In a saucepan, combine 4 cups of blueberries with the butter, sugar, and basil, and bring to a boil. In a separate bowl, mix together the water and corn starch, then add into the boiling mixture. Boil for 2 minutes and stir until it starts to get thick.
Remove from the heat and let cool for 20 minutes. Stir in the remaining 2 cups of blueberries and the lemon juice.
Pour the filling into the baked, cooled crust. Chill until set.
Up to a day before serving, whip the heavy cream, sour cream, and maple syrup together on medium-high (or vigorously if doing by hand).
Dollop onto each slice of pie, and garnish with a sprinkle of powder and a pansy or basil leaves to add flair.
