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  1. Exported from MasterCook

  2. Blueberry Lattice Pie

  3. Recipe By : Cooking Live Show

  4. CL8915

  5. 1 Preparation Time :

  6. Categories : Cooking Live Import

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. sweet dough for 2 crust pie

  9. filling:

  10. 2 pints blueberries -- rinsed, drained

  11. -- and picked over

  12. 3/4 cups sugar

  13. 3 tablespoons cornstarch

  14. 3 tablespoons water

  15. 1 teaspoon finely grated lemon zest

  16. 1/2 teaspoon ground cinnamon

  17. 1/4 teaspoon freshly ground nutmeg

  18. 2 tablespoons unsalted butter

  19. egg wash: 1 egg beaten well with a pinch

  20. -- of salt

  21. 1 teaspoon sugar for finishing the top of the pie --

  22. optional Filling: Combine 1 cup of the blueberries with the sugar in a

  23. non-reactive saucepan. Bring to a simmer over low heat, stirring

  24. occasionally, until the sugar is melted and the mixture is very

  25. liquid--about 5 minutes. Combine the cornstarch and water in a small

  26. bowl and whisk the blueberry and sugar mixture into it. Return

  27. everything to the pan and cook, stirring constantly over low heat

  28. until the mixture comes to a boil, thickens and becomes clear. If ii

  29. does not become clear, continue to cook over low heat for a few more

  30. minutes until it does. Pour into a large bowl and stir in the

  31. remaining filling ingredients, except the blueberries, then add the

  32. remaining 3 cups blueberries. Cool.

  33. Preheat the oven to 400 degrees and set racks at upper and lower

  34. thirds of the oven. Roll out the bottom crust and arrange in 9 inch

  35. Pyrex pie pan. Pour the cooled filling into the bottom crust. Prepare

  36. a lattice top crust. Flute the edge of the pie and carefully brush it

  37. with egg wash. If you wish sprinkle the top of the pie with sugar.

  38. Place the pie in the oven on the lower rack and reduce temperature to

  39. 375 degrees for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top

  40. crust has not colored sufficiently after 30 minutes of baking, move

  41. the pie to the upper rack of the oven for the last 10 minutes. Cool

  42. the pie on a rack. - - - - - - - - - - - - - - - - - -

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