Blueberry Lattice Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Blueberry Lattice Pie
Categories: Pies, Bakery
Yield: 1 servings

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 ts 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 ts Sugar for finishing the top
-of
The pie; optional
One 9 inch pyrex pie pan

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

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