Got Blueberries?

On a trip to Costco today I noticed some really good-looking California blueberries:

So I bought them - they came in a 2 pound container for under $7.  Kind of thought that was a deal. 

So I get home with all these blueberries and realize that's alot of blueberries.  I had no plan (I'm sure that surprised you) and thought, "Oh, we have some frozen pie crusts in the fridge!"  Open that boy up and there's only one crust in the box.  "What?"

A little internet research and I have adapted a one-crust (sorry, there they call it an "open-faced blueberry pie" - well la de da) blueberry pie recipe to my own liking.  La de da again!

This recipe calls for:

One (not 2) 9" frozen pie crust
1 egg white
4 1/2 cups blueberries
1/2 cup water
2 tablespoons of water (separate)
2 tablespoons cornstarch
zest of one large lemon
juice of the same large lemon

And it goes like this:

Preheat an oven to 425 degrees.  Thaw and roll out the crust into a 9" pie pan.  Cover the crust with foil and weight it (I used raw rice. some people like to use uncooked beans, and some even have "pie weights" - oh, please).  Bake for 20 minutes and remove from the oven.  Uncover, prick the surface with a knife all over (umm, say 2 dozen jabs) and return to the oven for 5 minutes or until golden brown.  Remove and cool for 20 minutes or until you can touch the crust without pain.  Brush with egg white and continue to cool.

In the meantime while all this cooling and other stuff is going on - bring 1/2 cup of water to a boil, add one cup of cleaned (and drained) blueberries until the berries burst.  Dissolve cornstarch in the 2 tablespoons of water and add to the blueberry/water mixture along with the sugar.  Dissolve thoroughly.

Add the rest of the blueberries and combine with a wooden spoon until fully coated.  Allow to rest while your crust is doing the same.

Pour the berry mixture into the crust and set aside for around 2 hours, or so.  Serve with a dollop of whipped cream.

Call me later after you recover.