* Exported from MasterCook II *

Deep Dish Blueberry Pie

Recipe By : Cooking Live Show #CL8725
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1 1/3 c All-purpose flour
2 tb Sugar
1/4 ts Salt
1/2 c Unsalted butter -- cold, diced
1 lg Egg yolk -- beaten lightly with:
1 1/2 tb Ice water
Filling:
3 tb Corn starch
3 tb Rum or water
1 tb Fresh lemon juice
2/3 c Sugar
1/4 ts Cinnamon
8 c Blueberries -- picked over
Egg Wash:
1 Egg -- with:
2 ts Water
Topping:
1 1/2 tb Sugar


Dough:

In a bowl stir together the flour, sugar, and salt. Add the butter,
and blend the mixture until it resembles coarse meal. Add the yolk
mixture, toss the mixture until the liquid is incorporated, and form
the dough into a ball. Dust the dough with flour and chill it,
wrapped in plastic wrap, for 1 hour.

Filling:

In a large bowl stir together the corn starch, rum, lemon juice,
sugar, and cinnamon. Add the blueberries, and combine the mixture
well.

Pour the filling into a 6 to 7 cup gratin dish or other shallow
baking dish. Roll out the dough slightly larger than the dish. Roll
out the dough slightly larger than the dish on a floured surface and
drape it over the filling. Fold the overhang under, pressing the
dough to the edge of the dish, and crimp the edge decoratively. Make
slits and holes in the crust for air vents, brush the crust with the
egg wash, and sprinkle it with the sugar. Bake the pie on a baking
sheet in the middle of a preheated 375?F oven for 60 to
75 minutes, or until the filling is bubbly and the crust is golden.
Transfer the pie to a rack and let it cool. The pie may be made 1 day
in advance and kept at room temperature.


- - - - - - - - - - - - - - - - - -

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)