Hmm cook the dough alone (puff pastry or "pate sucrée" (sweet pie dough))... make sure the dough doesnt rise too much, if its pie dough put a parchemin paper with dry beans on it, if puff pastry, make a bunch of holes in it before cooking it. Cook the dough all the way through, needs to be crunchy/flaky...
Now for the creme patissiere, ill give you a basic recipe...
-600ml milk
-1 vanilla bean or pure vanilla extract
-4 egg yolks
-150 gr sugar
-Tiny pinch of salt
-50gr flour.
Put the milk (500ml) to boil with vanilla bean and salt. In a bowl, mix with a whisk the sugar and the eggs, mix well until the preparation becomes slighty white... then add the flour and 100 ml of cold milk, mix until smooth. Add slowly the boiling milk in the bol while mixing.... when everything is combined, put it back on the stove and let it cook boil (medium heat) 2 minutes, while continue stiring at all time... Toss aside, put a plastic wrap on it (stick the wrap literally on the preparation) and let it cool at room temp...
When this all done, just fill your cooked pie crust with the cold creme patissiere, pull fresh blueberries all over it.... brush it with hot abricot jelly (heat with a bit of water)... and thats it
(last step is optional...but it will make for a better presentation, and the pie is gonna hold together)
Oh and you really want to avoid putting this pie in the fridge... it will ruin the texture... enjoy at room temp, anyway it's should be all gone by the end of the day
This post was edited by hofx2 on Sep 18 2011 03:44pm