Deep Dish Blueberry Pie with Chèvre Whipped Cream
SHARED BY Charlie and Aimee Ely • Bradbury Mountain Berry Farm • Pownal
Aimee says, "This blueberry pie recipe is a family treasure. We use berries from our family farm, Bradbury Mountain Berry Farm located on Elmwood Road in Pownal. The blueberries freeze perfectly so you can have sweet berries, and pies, all winter long." These coveted berries are also the star in their Blueberry Chipotle BBQ sauce which is a staple at their restaurant Locally Sauced in Yarmouth. Tip: The chèvre whipped topping is an amazing addition to any dessert and even makes a great whoopie pie filling!
INGREDIENTS
Pie Filling
•10 cups frozen blueberries
•1 1/2 cups white sugar
•1 tablespoon cornstarch
•1/2 teaspoon kosher salt
•1/4 teaspoon cinnamon
•1/2 teaspoon lemon zest
Pie Topping
•1/4 cup sugar
•1/4 cup flour
•1/3 cup brown sugar
•1/2 cup rolled oats
•1/2 cup sliced almonds
•1/2 teaspoon cinnamon
•1/4 cup butter, kept cold and
cut into pea-sized pieces
Chèvre Whipped Cream
•1 1/2 cups heavy cream
•1 teaspoon vanilla extract
•1 tablespoon confectioners sugar
•1 tablespoon sugar
•8 ounces chèvre
DIRECTIONS
Crust Preparation: Using a double pie crust recipe, roll a larger pie crust out roughly 1 inch wider all around than you normally would for a 9-inch deep dish pie plate. Leave the dough just a little thicker as well. Fit into a 9-inch deep dish pie pan or a round cake pan. Leave just a little dough hanging over the edges for pinching. Preheat the oven to 400ºF.
For the Filling: In a small bowl, combine dry ingredients, except lemon zest. Set aside. Next, place five cups of frozen blueberries in a saucepan over low/medium heat. Once the berries start to show some juice, add in dry ingredients. Mix until fully incorporated. After 10 minutes, the mixture should have the consistency of light purple jam. Remove from heat and add lemon zest and remaining five cups of blueberries. Stir until frozen berries are fully folded in. Add filling to the pie crust.
For Topping: In a new bowl, mix together all dry topping ingredients, being sure to break up all brown sugar lumps. Next, fold in pea-sized cold butter pieces with hands or a fork until incorporated. Shake topping over the top of the pie, making sure to evenly distribute and cover all of the filling.
Place in the oven on a lower rack and bake for 1 hour or until the center of the pie begins to bubble.
Remove from the oven and let set. I prefer to let it rest for at least 3 hours or until the next day.
For Chèvre Whipped Cream: 20 minutes before serving, place all ingredients in a kitchen mixer, mix on medium setting. After about one minute of mixing or when you notice ingredients are fully mixed and beginning to thicken, stop mixing, scrape sides and bottom. Turn mixer back on to medium and slowly increase to medium high. Continue mixing for 1 minute or to desired whipped cream thickness. Do not over beat.
