Hart's old blueberry pie recipe?
 

Hey all!
I have recently been reminded of a dessert I used to LOVE from Hart's. It was a light white/airy type of cream pie, with blueberries throughout. Sort of like a meringue. They stopped serving it many years ago, but I'm hoping to recreate it. Anyone happen to know how it was made, or better yet...actually have the recipe????? FINGERS CROSSED, as my internet searches have turned up nothing close to it.

Have you tried calling or going to Harts and asking them for the recipe?


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My first communication was with the restaurant, but they replied they do not give out their recipes, much to my chagrin :-(

That stinks especially for something they have not made in years.

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Maybe they can take a few recipes in.....was pretty disappointed last visit.

So true, have tried Harts three times over the past two years. One visit with a group of 9. Each time was below average and bland. I don’t understand the appeal. Yankee Magazine has a wonderful blueberry pie recipe on their website

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Lots of hits when I googled blueberry cream pie. Here’s one of them.

https://www.tasteofhome.com/recipes/...rry-cream-pie/


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Right?! Ha ha!

Unfortunately, that's not it.

I have been following this thread to see if there was any final outcome. My love of blueberry pie drove me to it! Thus I went on the Google machine using your words of meringue & creamy.

Two questions:
1 Have you tried to Goggle blueberry Meringue pie?
There are a lot of photos and recipes.

2 Finnish blueberry pie...they use Quark in it, but most non-Finns use either Creme Fraiche, ricotta, sour cream, yogurt. Does a Fraiche or ricotta filling sound like it could be what you had.

Any thoughts let us know.

It was called blueberry chiffon pie. Harts did it in season

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Harts butternut squash I assume. I know they use either maple syrup or extract. Does anyone have a recipe that is equal or better?


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Blueberry Chiffon Pie
 

I worked at Harts way back then. I believe that the dessert that you (and I) enjoyed was a blueberry chiffon pie, not baked at all. I do not have the recipe, but think that it was whipped cream stabilized with gelatin, blueberries added, and then chilled. I think that it was made by Marilyn Hart back then. It was hard to cut evenly, perishable and expensive...probably why it is not offered anymore. I hope that you can google a recipe, I will try also. Good luck making one, save me a piece!

One more thing...
 

There may also be whipped egg whites in it, probably mixed with the sugar and the gelatin, mixed with and stabilizing the whipped cream. Just my guesses from eating it. I may try to make one.:)

If you need a taste-tester, I'm your dude. *wink*

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Look at this recipe. Seems to have the cream and eggs.

Recipe: Blueberry Chiffon Pie

July 2, 2003
Time: 1 1/2 hours plus 6 1/2 hours' chilling

For the pastry:

1 1/4 ^ cups all-purpose flour

1/3 cup white cornmeal

1/3 cup confectioners' sugar

1/2 teaspoon kosher salt

9 tablespoons unsalted butter in small cubes

Seeds and pulp from half a vanilla bean

1 egg yolk

3 tablespoons heavy cream.

For the chiffon:

2 cups blueberries

Sugar

5 egg yolks

Grated zest of 1 lemon

2 tablespoons lemon juice

1 packet plain gelatin, dissolved in 1/4 cup warm water

2/3 cup heavy cream

6 egg whites

Pinch kosher salt.

1. In a 1-gallon plastic bag, combine flour, cornmeal, confectioners' sugar and salt. Wrap butter cubes in plastic wrap. Place both in freezer for at least 30 minutes. Pour contents of flour bag into a food processor and pulse a few times. Add butter and pulse until it resembles tiny pebbles. Add vanilla seeds and pulp, egg yolk and heavy cream, and pulse 5 times. Dough is ready if it holds together when you press mixture between your thumb and index finger.

2. Pour dough onto countertop. Using heel of your hand, knead dough bits until they cohere. Collect dough into a ball and flatten into a disk. Cover with plastic wrap and chill for at least 3 hours.

3. Heat oven to 400 degrees. Roll out pastry and press into a shallow pie pan. Trim excess pastry to 1/2 inch from edge, then roll it under. Crimp edges. Line with foil and pie weights (or dried beans). Chill, then bake for 15 minutes. Remove foil and weights, reduce heat to 350 degrees and bake until base of pie is cooked and dry looking, about 5 minutes. Remove from oven and let cool.

4. In a small saucepan, combine blueberries and 1/3 cup sugar. Place over medium heat and cook at a rapid simmer until berries wilt and juices thicken, about 15 minutes. Let cool. It should resemble a loose jam.

5. In a pan, whisk together egg yolks, lemon zest, lemon juice and 2 tablespoons sugar. Cook over low heat until mixture coats back of a spoon, 2 to 4 minutes. Remove from heat and stir in gelatin. While it cools, whip cream until it holds stiff peaks. Separately, whip egg whites and pinch of salt until foamy, then gradually beat in 1/4 cup sugar until whites hold a stiff peak.

6. Fold cooled gelatin mixture into beaten egg whites. Then fold in the whipped cream, followed by blueberries. Mix gently until smooth. Pour into pie shell and chill for at least 3 hours before serving.

Yield: 8 servings.

Heavenly dessert
 

Wow! That looks like an awful lot of work.......but it’s probably scrumptious! Have you made it?

One error
 

Winni83, I see one error. Recipe says serves 8. I'm thinking maybe 2, maximum 3. It looks that good.

Dave

Sue and Up

Sue. Yes it does look like a lot of work for you know who, but my culinary happiness is worth the effort.

Up. I think you are correct.

Sue will let us know when our 2 pies are ready😎

News flash re creative baking...
 

I should be ashamed to admit this, but my creativity level has reached new lows when it comes to baking, which was not the case many decades ago. My idea of a culinary creation mostly involves taking a box of cake mix and adding various ingredients to give it that yummy homemade touch. That blueberry chiffon pie does make me want to try it someday......it will require the right mood and plenty of time to do it right....probably next summer.

The perfect recipe for blueberry picking time! I wonder what would be better, wild Belknap Range or Angelic Farm berries?

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Except no crust
 

That looks like it could be what we are talking about, at least the filling. There was no crust on the one at Harts, which would make it a bit easier to try! Thank you winni83. Also, the blueberries were whole in the Harts version, not mashed up and cooked. The fluffy part was white and light, with the blueberries scattered throughout.

The crustless version gets my vote......looks much simpler....will give it a whirl. Thanks, CatLady and winni83.