Ingredients Jump to Instructions ↓

  1. For the dough: 1 1/3 Cups All-Purpose Flour

  2. 2 Tablespoons sugar

  3. 1/4 Teaspoon salt

  4. 1/2 Cup Cold Unsalted Butter -- cut into bits

  5. 1 Large Egg Yolk, Beaten Lightly

  6. 1 1/2 Tablespoons Ice Water For the filling:

  7. 3 Tablespoons cornstarch

  8. 3 tablespoons rum or water

  9. 1 tablespoon fresh lemon juice

  10. 2/3 cup sugar

  11. 1/4 teaspoon cinnamon

  12. 8 cups blueberries -- picked over

  13. 1 egg with

  14. 2 teaspoons water

  15. 1 1/2 tablespoons sugar

  16. Make the dough: In a bowl stir together the flour, the sugar, and the salt. Add the butter, and blend the mixture until it resembles coarse meal. Add the

  17. 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.

  18. Make the filling: In a large bowl stir together the cornstarch, the rum, the lemon juice, the sugar, and the cinnamon. Add the blueberries, and combine the mixture well.

  19. 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

  20. 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

Instructions Jump to Ingredients ↑

  1. middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours, 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.


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