Blueberry Meringue Pie

Method for filling:

In a saucepan add your fresh or frozen blueberries, no need to thaw. Toss in sugar, cornstarch and water. 

Start cooking on a minute heat and stir until thicken, then pour in a bowl or mason jar. Then let it come to room temperature and refrigerate. ( Make the day before or morning of making the pie.)

Method for meringue:

In a small glass bowl with a high speed mixer pour room temperature egg whites in bowl and start mixing.

When soft peeks start to form add ½ tsp cold water, then slowly add sugar and cream of tartar, continue mixing until all sugar is dissolved and stiff peeks are formed. Add to pie when ready to do so!

Method for pastry:

Mix flour, butter (chop in pieces) and sea salt together in bowl mix with your hand or mixer with hook, add water mix with fork until it shapes into a ball then remove from bowl.

Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even to fit a pie pan. 

Keep one piece full and roll the other for another time.… 

Next grease your pie pan, add the pastry in pan, preheat oven to 350ºF and bake for 15 to 20 minutes or until golden brown. 

Then add the COLD blueberry mixture on top of the baked cold pie crust. Then top with meringue and spread over blueberry filling. 

Preheat oven 400ºF, after add pie and bake meringue for 10 minutes or until golden brown. Remove from oven and let come to room temperature, before cooking in the fridge overnight!