MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nell Huffmang's Blueberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 servings
1 Prepared pie crusts;
- homemade or bought
2 tb A-P flour; more for rolling
- the dough
1/2 c Sugar
1/4 ts Ground cinnamon
1/4 ts Nutmeg
1/4 ts Kosher salt
30 oz Blueberries; fresh or
- frozen
1 ts Vanilla extract
1 tb Unsalted butter; in small
- pieces
1 lg Egg yolk
1 tb Whole milk
Coarse sanding sugar; for
- sprinkling (opt)
Set the oven (with one of its racks positioned in the
lower third) @ 400°F/205°C.
15 minutes before you plan to roll out the pie dough,
remove it from the refrigerator and allow it to soften
slightly. Lightly flour a clean work surface and a
rolling pin and roll one of the pieces out to an even,
1/4" thick circle, then carefully lift the dough into a
9" aluminum or glass pie plate. Use a sharp knife to
trim the edges, leaving 1" of overhang all the way
around. Set the shell aside while you make the filling.
To a large bowl, add the flour, sugar, cinnamon, nutmeg,
and salt and stir to combine. Add the blueberries and
vanilla and toss well to coat, then transfer the filling
to the reserved pie shell, mounding the berries slightly
in the center. Dot with the butter and set the pie aside
while you roll the top crust.
Once again, lightly flour your work surface and rolling
pin. Roll the second piece of dough out to an even, 1/4"
thick circle, then carefully lift the dough over the
pie. Use a sharp knife to trim the edges, leaving about
1 1/2" of overhang all the way around, then tuck the
edges of the top crust under the edges of the bottom
crust. Pinch the edges together decoratively to seal, or
crimp them all the way around with the tines of a fork.
Use the tip of a paring knife to make 6 - 8 slits on the
surface of the crust to vent. Transfer the pie to the
freezer just until the crust is firm, about 15 minutes.
In a small bowl, beat together the egg yolk and milk.
Brush the surface of the chilled pie crust with the egg
wash and sprinkle with coarse sanding sugar, if desired.
Place the pie on a large, rimmed baking sheet, transfer
it to the oven, and bake until the crust is set and just
beginning to brown, 20 - 25 minutes. Drop the
temperature to 350°F and continue cooking until the
crust is evenly golden brown and the juices are bubbling
and thickened, 30 - 40 more minutes for fresh berries or
60 - 70 minutes for frozen. (If the edges begin to
darken before the filling has thickened, cover them with
strips of aluminum foil to finish baking.) Cool to room
temperature before cutting into wedges and serving.
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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