BLUEBERRY JAM PIE WITH CORNMEAL CRUST
Ingredients for a 9" pie:
1-1/4 cup unbleached flour
1/4 cup coarse cornmeal
2 tablespoons sugar
1/4 teaspoon salt
4 ounces (1 stick) cold, unsalted butter
3 tablespoons cold water
3 pints fresh or 2 pounds frozen, dry packed blueberries
3/4 cup sugar
1 tablespoon lemon juice
1/3 cup red currant jelly, melted
Follow directions for mixing dough through prebaking in the Pate Brisee Sucree recipe. Let the crust cool while preparing jam.
Rinse, drain, and pick over the berries if fresh. Defrost frozen berries as instructed on packaging. Place all the berries in a heavy nonreactive saucepan adding just enough water to the pan of fresh blueberries as is needed to film the bottom of the pan. Bring mixture to a simmer, turn the heat to low, cover but leave the lid ajar and simmer for 10 minutes.
Strain the freshly cooked berries through a sieve and let them drain for 5 minutes. Measure the juices and reduce if necessary to 3/4 cup.
Add the sugar and lemon juice to the the juices and bring to a simmer. Cook on medium high for 1 minute. Stir the berries back into the jam and continue cooking for another 1 to 2 minutes until the jam thickens.
Spoon the hot jam into the cooled tart shell. Spread the melted red currant jelly over the filling. Chill completely before serving.
Recipe adapted from The Artful Pie by Lisa Cherkasky and Renee Comet
Yield: 1 9"-10" pie