I came up with this as a way to 'get rid of' a bunch of strawberries that I had purchaced for another purpose. I had some blueberries around, but not enough to do anything meaningful with -- so, I decided to use my Fresh Blueberry Pie recipe method with a twist. Everyone was raving about it. Most like it better than the plain blueberry version.
- add 1 large egg white
- add 1 1/2 cups fresh blueberries
- add 16-24 medium strawberries
- add 3/4 cup sugar (or more depending on sweetness of berries)
- add 3 tablespoons cornstarch
- add 1 1/2 teaspoons fresh lemon juice
- add 3/4 cup water
- add 1 pie crust
- add 1 pinch salt
- add 3 tablespoons of cold water
- preheat oven to 425 degrees f.
- for at-least 20 minutes.
- Line crust with parchment, fill with dried beans or rice.
- Bake for 20 mins.
- Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
- Remove from oven let cool on rack for 2 mins.
- Brush entire crust with egg white while still hot.
- Place blueberries in a medium saucepan with 3/4 cup water, cover and bring to a boil.
- When water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
- While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
- Simmer for a minute or so until the mixture becomes translucent.
- Remove from heat Spoon about 1/2 the mixture into the pie crust.
- Dip each strawberry into the remaining mixture and arrange neatly in pie large side down.
- Any remaining blueberry mixture over strawberry's Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
- Store at room temperature for 2 days.