Recipe By : Bakers' Dozen (Nick Malgieri) Show #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sweet Dough -- for 2 crust pie
Filling:
2 pt Blueberries -- rinsed, drained,
- and picked over
3/4 c Sugar
3 tb Corn starch
3 tb Water
1 ts Lemon zest -- finely grated
1/2 ts Ground cinnamon
1/4 ts Nutmeg -- freshly grated
2 tb Unsalted butter
1 Egg -- well beaten with:
1 pn Salt
1 ts Sugar -- for finishing
- (optional)
Prepare and chill the dough.
Filling:
Combine 1 cup of the blueberries with the sugar in a nonreactive
saucepan. Bring to a simmer over low heat, stirring occasionally,
until the sugar is melted and the mixture is very liquid about
5 minutes. Combine the corn starch and water in a small bowl and
whisk the blueberry and sugar mixture into it. Return everything to
the pan and cook, stirring constantly, over low heat, until the
mixture comes to a boil, thickens and becomes clear. If it does not
become clear, continue to cook over low heat for a few more
minutes, until it does. Pour into a large bowl and stir in the
remaining filling ingredients, except the blueberries, then add the
remaining 3 cups blueberries. Cool. Set a rack at the upper and
lower thirds of the oven and preheat to 400°F. Roll out the bottom
crust and arrange in pan. Pour the cooled filling into the bottom
crust. Prepare a lattice top crust. Flute the edge of the pie and
carefully brush it with egg wash. If you wish, sprinkle the top of
the pie with sugar. Place the pie in the oven on the lower rack and
reduce the temperature to 375°F. Bake for about 40 minutes, until
the crust is baked through and a deep golden brown and the filling
is gently bubbling. If the top crust has not colored sufficiently
after 30 minutes of baking, move the pie to the upper rack of the
oven for the last 10 minutes. Cool the pie on a rack.
