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Bakery House Blueberry Pie

Source of Recipe


Sandy Stauffer, Bakery House






List of Ingredients



• Pastry for a double-crust pie
  
• 3/4 cup granulated sugar
  
• 1/4 cup cornstarch
  
• 1/2 cup plus 4 tsp water
  
• 1 Tbsp fresh lemon juice
  
• 1 generous quart (about 2-1/2 pints) blueberries, picked over
  
• 1-1/2 Tbsp butter, diced
  
• 1 large egg, beaten
  






Instructions



1. With half of pastry, prepare the bottom pie shell.
   
   
2. In a heavy saucepan, combine the sugar, cornstarch, and 1/2 cup of the water. Bring to a boil on medium-high heat and, stirring continuously, cook until mixture thickens to a syrup consistency, 4 to 7 minutes. Off heat, stir in the lemon juice.
   
   
3. Place the blueberries in a bowl and pour in the syrup, stirring gently to combine. Spoon the filling into unbaked pie shell and scatter butter on top.
   
   
4. For lattice-top crust, roll out the remaining half of dough and cut strips about 1/2-inch wide. (Use a pastry wheel to cut decorative strips.) Place 5 to 7 strips (depending on pie size) across filling. Weave horizontal cross-strips, starting at center, by first folding back every other vertical strip at mid-strip. Weave until lattice is complete, folding back alternate strips, from opposite sides, each time a cross-strip is added. Trim ends of strips. (Fore more effect, strips can be twisted.) Fold trimmed edge of lower crust over trimmed ends of strips for a high rim. Press to seal, and crimp or flute rim. Brush beaten egg over exposed pastry (lattice and rim).
   
   
5. Bake in a preheated oven until the filling starts to bubble up through the lattice: In a convection oven, at 350 degrees, about 30 to 35 minutes; or a regular oven, at 375 degrees, about 35 to 40 minutes. Let pie cool on a rack.
   
   Makes one (9-inch, deep-dish) pie,
   about 8 servings.