13 6 / 2011

Wild Blueberry Gingersnap Pie with White Chocolate Shavings
Its all about the blueberries. I used blueberries from a local farm  where I live in Caledon ON, Downey’s Farm, I bought the blueberries just  at peak season and this pie couldn’t get any tastier. Don’t feel too  guilty for indulging in this pie, you’ll get your dosage of  antioxidants. Pastry1 cup ginger cookie crumbs1 cup shortbread cookie crumbs1⁄2 cup butter, cut into cubes2 oz chopped white chocolate,meltedFilling5 cups wild blueberries1⁄2 cup granulated sugar1⁄2 cup water1 1⁄2 tsp grated lemon rind1⁄4 cup lemon juice2 tbsp cornstarch2 tbsp water1 tbsp butter2 tbsp crème de cassisGarnish 1 cup (250 mL) shaved white chocolate1 Preheat oven to 350°F (180°C).2.  Place cookie crumbs and butter in a food processor and pulse until well  combined. Press crumbs into a 9-inch (23-cm) pie or tart pan. Freeze 15  minutes or until firm. Bake for 10 to 12 minutes or until sides are  lightly browned and bottom is not quite set. It sets as it cools. Brush  melted white chocolate over cooled crumbs.3. Combine 2 cups (500  mL) blueberries, sugar, water, lemon rind and juice in a pot over  medium heat and bring to boil. Reduce heat and simmer for 10 minutes or  until blueberries are cooked and liquidy.4. Combine cornstarch  and water. Add cornstarch mixture and butter to pot and bring to boil,  stirring. Remove from heat. Add cassis and cool to lukewarm.5.  Fold in remaining blueberries. Pile into pie shell. Refrigerate until  serving. Garnish tart with white chocolate shavings before serving.YUM!

Wild Blueberry Gingersnap Pie with White Chocolate Shavings

Its all about the blueberries. I used blueberries from a local farm where I live in Caledon ON, Downey’s Farm, I bought the blueberries just at peak season and this pie couldn’t get any tastier. Don’t feel too guilty for indulging in this pie, you’ll get your dosage of antioxidants.

Pastry

1 cup ginger cookie crumbs
1 cup shortbread cookie crumbs
1⁄2 cup butter, cut into cubes
2 oz chopped white chocolate,melted

Filling

5 cups wild blueberries
1⁄2 cup granulated sugar
1⁄2 cup water
1 1⁄2 tsp grated lemon rind
1⁄4 cup lemon juice
2 tbsp cornstarch
2 tbsp water
1 tbsp butter
2 tbsp crème de cassis

Garnish 1 cup (250 mL) shaved white chocolate

1 Preheat oven to 350°F (180°C).

2. Place cookie crumbs and butter in a food processor and pulse until well combined. Press crumbs into a 9-inch (23-cm) pie or tart pan. Freeze 15 minutes or until firm. Bake for 10 to 12 minutes or until sides are lightly browned and bottom is not quite set. It sets as it cools. Brush melted white chocolate over cooled crumbs.

3. Combine 2 cups (500 mL) blueberries, sugar, water, lemon rind and juice in a pot over medium heat and bring to boil. Reduce heat and simmer for 10 minutes or until blueberries are cooked and liquidy.

4. Combine cornstarch and water. Add cornstarch mixture and butter to pot and bring to boil, stirring. Remove from heat. Add cassis and cool to lukewarm.

5. Fold in remaining blueberries. Pile into pie shell. Refrigerate until serving. Garnish tart with white chocolate shavings before serving.

YUM!