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Maine Woods Blueberry Pie




Source of Recipe


Sweet Sensations


List of Ingredients




1 box (15 oz) refrigerated ready-to-use pie crust, at room temperature 2 pt (12 oz each) fresh blueberries, rinsed and picked over (about 4 1/2 cups)
1 Tbsp fresh lemon juice
1 cup plus
1 Tbsp sugar
1/4 cup cornstarch
1/8 tsp ground cinnamon
1 Tbsp cold butter or margarine, cut in pieces

Glaze: white of 1 large egg beaten with 1 Tbsp water

Recipe



1. Place 1 oven rack in lowest position. Heat oven to 425°F. Have ready a 9-in. pie plate and a 1 1/2- to 2-in. star-shaped cookie cutter.

2. Line pie plate with 1 pie crust as box directs. Unfold second crust and lay on a lightly floured baking sheet. Place in freezer about 10 minutes (see Tip).

3. Meanwhile toss blueberries with lemon juice in a large bowl. Mix 1 cup sugar, the cornstarch and cinnamon in a small bowl. Add to berries and toss well to coat. Pour into lined pie plate; dot with butter.

4. With lightly floured star cutter, cut out a circle of 8 stars 3 in. from center of chilled pie crust; reserve stars.

5. Moisten rim of crust in pie plate with water. Center chilled crust over filling and press edges together. When top crust is at room temperature, tuck edges under bottom crust. Flute or crimp border decoratively.

6. Brush crust with Glaze. Arrange cutout stars on crust; brush with glaze, then sprinkle with remaining 1 Tbsp sugar. Cover loosely with foil.

7. Place pie on a sheet of foil (to catch drips) on lowest oven rack. Bake 15 minutes, uncover pie and bake 40 to 45 minutes more (shielding edges of pie with foil if browning too quickly) until crust is golden brown and filling bubbles. Cool on a wire rack. Serve warm or room temperature.