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Erin Martin, a dancer with the Jerome Robbins Ballet Company, served this blueberry pie on Fire Island in the summer of '66. The recipe remains as delectable as my memory of her.
2 cups graham cracker crumbs
5 T. melted butter 1 1/2
pt. blueberries 1 cup sugar
16 oz. cream cheese 1 lemon 1/2-2/3 cup + 2 T. water 1 T. cornstarch
Thoroughly mix graham cracker crumbs with 1/4 cup sugar and the melted butter. Spread mixture on the bottom and sides of a 9" Pyrex pie pan or springform mold. Press with a spoon to distribute the crumbs evenly and firm them. Place the crust in a preheated 375° oven. Bake for 5-8 min. Remove the crust from the oven and set on a rack to cool. (You may also use a ready-made 8" crust. Brush it with 1 T. melted butter and bake as above. Reduce recipe to 1 pt. berries and 12 oz. cream cheese.)
Bring the cream cheese to room temperature. Place it in a shallow bowl and cream with 1/2 cup sugar and the juice and grated zest of 1/2 lemon. Spread mixture evenly over the bottom of the crust then put it into the refrigerator to firm.
Wash and pick over the berries taking care to remove stems and any immature or damaged berries. Place in a strainer to dry. Set aside 1/4 cup berries. Mound the rest over the filling.
Bring 1/2 cup water and the remaining sugar to boil in a small saucepan. Add the reserved berries and cook just until they pop and give off color. Dissolve the cornstarch in 2 T. water and whisk it into the pan. Stirring constantly, cook the glaze until it bubbles and becomes transparent, adding more water if it becomes too thick. Immediately remove the pan from the heat and whisk in 1 T. lemon juice. Pour the mixture while still hot over the pie. Use a spoon to spread over all surfaces except the crust rim.
Let the pie cool, then return it to the fridge and chill overnight or at least 4 hr. DO NOT COVER. Slice as needed and serve. It will keep in the refrigerator 3-4 days. (Serves 8)