Blueberry Meringue Pie
With luscious meringue topping, this fun version of a classic blueberry pie makes an impressive dessert.
- 1½ cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
Blueberry Meringue Pie:
- 1 can (540 mL) E.D.SMITH® Blueberry Pie Filling
- 5 egg whites at room temperature
- Pinch salt
- 1/4 tsp (1 mL) cream of tartar
- 1 cup (250 mL) granulated sugar
- Pie Crust: In large bowl, whisk flour with salt until combined. Cut in butter using pastry blender or your fingertips until mixture resembles coarse meal. Stir 1/4 cup (60 mL) water into flour mixture until dough comes together.
- Flatten into large disk; wrap in plastic wrap and refrigerate for at least 1 hour before rolling. On lightly floured surface, roll out pastry; fit into 9-inch (23 cm) pie plate. Flute edges in decorative pattern or press tines of fork along pastry edge for decorative effect. Refrigerate for 15 minutes.
- Using fork, prick bottom of pie shell all over; line shell with foil and fill with pie weights or dried beans.
- Bake in 400ºF (200ºC) for 15 minutes; remove foil and pie weights. Bake for 5 to 10 minutes or until pastry is lightly golden and crisp. Let cool completely.
- Blueberry Meringue Pie: Preheat oven to 400°F (200°C). Place prepared crust on parchment paper–lined baking sheet. Scrape blueberry pie filling into prepared crust; smooth top. Bake for 30 to 40 minutes or until filling is bubbling.
- Meanwhile, using electric mixer, beat egg whites at low speed until starting to foam. Increase speed to high; add salt and cream of tartar. Gradually add sugar, beating until stiff peaks form.
- Position rack in middle of oven; preheat broiler. Using back of spoon or spatula, spread meringue over hot filling, ensuring meringue is touching pie crust edges all around to prevent shrinking. Swirl top attractively.
- Broil for 1 to 2 minutes or until meringue is golden. Let cool completely on rack in draft-free area until filling is set. (Serve same day as baked for best results.)
- Substitute cherry cranberry or rhubarb strawberry pie filling for blueberry pie filling if desired.
- Use a store-bought pastry shell to save some time.