Blueberry Lattice Pie

* Exported from MasterCook *

BLUEBERRY LATTICE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sweet Dough for a 2 crust
Pie
Filling:
2 pt Blueberries -- rinsed,
Drained and
Picked over
3/4 c Sugar
3 tb Cornstarch
3 tb Water
1 t Finely grated lemon zest
1/2 ts Ground cinnamon
1/4 ts Freshly grated nutmeg
2 tb Unsalted butter
Egg Wash: 1 egg well beaten
With a pinch
Salt
1 t Sugar for finishing the top
The pie -- optional
One 9 inch Pyrex pie pan

Prepare and chill the dough. To make the 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 cornstarch 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 degrees. 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 degrees. 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. Yield:
one 9-inch pie

Variation: top with Almond Crumble topping.

Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW
#BD1A18

Date: Tue, 15
Oct 1996 20:20:24 -0500



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