Email to Cat      

Blueberry Pie

Source of Recipe


From "The Perfect Pie" by Susan G. Purdy






List of Ingredients



• -- Pastry --
  
• Your favorite unbaked pastry for a two-crust 9-inch pie
  
• .
  
• -- Filling --
  
• 4 cups fresh blueberries, picked over, rinsed, and dried just before using
  
• 1/2 to 1 cup granulated sugar (depending on the sweetness of the berries)
  
• Pinch of salt
  
• 3 Tbsp quick-cooking tapioca or cornstarch
  
• 2 Tbsp fresh lemon juice
  
• Pinch of ground cinnamon
  
• Pinch of ground nutmeg
  
• 2 Tbsp unsalted butter, cut up (optional)
  
• .
  
• -- Egg Glaze --
  
• 1 large egg, beaten with 1 Tbsp water
  
• .
  
• -- Topping --
  
• Granulated sugar
  






Instructions



1. Prepare the pastry: Roll out half, and line the pie plate. Trim a 1/2-inch pastry overhang. To moisture-proof the lower crust, brush with egg glaze. Preheat the oven to 425° F.
   
   
2. In a large bowl, gently toss the berries to coat thoroughly with the sugar, salt, tapioca or cornstarch, and flavorings. Add the fruit to the pastry-lined pan and dot with butter, if using. Brush egg glaze over the edge of the lower crust. Roll out the top crust, and prepare a lattice of your choice or make a solid top crust and fit it over the fruit. Trim a 3/4-inch overhang. Fold the edge under the bottom crust and pinch together to seal, making a raised rim all around. Or cut vent holes in a solid crust and flute the edges, as desired. To glaze the top of the pie, brush egg glaze over the solid or lattice pastry, and sprinkle on a little granulated sugar.
   
   
3. Set the pie in the lower third of the preheated oven and bake for 15 minutes. Reduce the heat to 350° F, raise the pie to the center of the oven, and bake for an additional 35 to 40 minutes, or until the pastry is golden brown. Check the pie after half the baking time and add a foil edging frame, if necessary, to prevent overbrowning. Cool on a wire rack.
   
   Serves 6