Joan's Future Blueberry Pie

Posted: July 19, 2007

JOAN'S FUTURE BLUEBERRY PIE

1¼ cups sugar

1 large egg, beaten

1/3 cup all-purpose flour

¼ teaspoon salt

½ teaspoon ground cinnamon

Juice and grated zest from ½ medium lemon

1 teaspoon vanilla

5 cups fresh or frozen thawed blueberries, rinsed well

Pastry for 2-crust pie

1 tablespoon butter, cut in small pieces

In a large bowl, combine sugar, beaten egg, flour, salt, cinnamon, lemon juice, grated rind, vanilla and blueberries.

Roll out half of the pastry; line a 9-inch pie pan and trim edges. Pour berry mixture into pie crust and dot with small pieces of butter. Roll out remaining pastry to about inch thick. Cover pie; trim, turn edge under and crimp. If baking now, cut a few vents in top of crust to allow steam to escape. Bake at 425 degrees for 40 minutes, or until crust is nicely browned.

1 TON BLUEBERRY PIE

5½ cups fresh blueberries

½ cup pure maple syrup

½ cup sugar

1/3 cup tapioca

2 teaspoons fresh lemon juice

¼ cup creme de cassis (black currant

liqueur)

1 large egg

2 tablespoons milk

2 tablespoons sugar

Pastry for 2-crust pie

Mix blueberries, maple syrup, sugar, tapioca, lemon juice and creme de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut -inch hole in center of top crust (or if freezing, wait and cut vent hole just before baking).

When ready to bake, frozen or fresh:

Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie in a pre-heated, 385-degree oven for 15 minutes, then reduce heat to 350. Continue baking until crust browns and juices bubble thickly, about 1 hour.

PIE DOUGH MADE SIMPLE

12/3 cups all-purpose flour

1 cup cake flour

2 tablespoons sugar

1 teaspoon salt

12 tablespoons chilled unsalted butter, cut into half-inch pieces

5 tablespoons chilled solid vegetable

shortening, cut into half-inch pieces

6 to 7 tablespoons (or more) ice water

Combine first 4 ingredients in a food processor. Add butter and shortening and cut in by pulsing until mixture resembles coarse meal.

Add 6 tablespoons ice water and pulse until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten into disk. Wrap in plastic; refrigerate 1 hour. (This can be made 2 days ahead and refrigerated.) Soften dough slightly at room temperature before rolling out. Roll out a dough disk on a floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Pour in filling.

Roll out second disc of dough and place on top. Fold crust edge under and crimp edge decoratively.

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