Yields 6 to 8 servings
Hands-on time: 15 minutes
Total preparation time: 15 minutes
Basic Butter Pastry (recipe below, add preparation time, you’ll just need 1/2 recipe) or store-bought pastry for a single crust pie.
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon table salt
4 C blueberries
1 teaspoon freshly grated lemon zest
2 tbspn fresh lemon juice
Preheat the oven to 400°F. Prepare the Basic Butter Pastry and roll out 1/2 of it between lightly floured sheets of wax paper to make an 11-inch round; (Freeze remaining half for another use.) Fit the round into a 9-inch tart pan with a removable bottom, press it against the side of the pan and trim off any overhanging pieces. Pierce the bottom and side of the pastry with the tines of a fork. Bake the crust 10 to 12 minutes until it is dark golden.
Stir together the sugar, cornstarch, and salt in a small saucepan. Gradually stir in 2/3 cup water. Add 3/4 cup of the berries and cook over medium heat, stirring constantly, until the mixture comes to a full boil, the berries have popped, and the sauce has thickened. Remove from the heat and stir in the lemon zest and juice.
Combine the thickened sauce with the remaining berries in a medium bowl; transfer to the tart crust and spread berries to fill the shell. Cool to room temperature and serve or cover and refrigerate until ready to serve.