Blueberry Lattice Pie

* Exported from MasterCook *

BLUEBERRY LATTICE PIE

Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Sweet Dough for a 2 crust pie
Filling:
2 pints blueberries -- rinsed, drained and
picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
Egg Wash: 1 egg well beaten with a pinch
of salt
1 teaspoon sugar for finishing the top of 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.


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