Ingredients Jump to Instructions ↓

  1. 2 crust Pie Filling:

  2. 2 pt Blueberries -- rinsed,

  3. Drained and Picked over 3/4 c Sugar

  4. 3 tb Cornstarch

  5. 3 tb Water

  6. 1 t Finely grated lemon zest

  7. 1/2 ts Ground cinnamon

  8. 1/4 ts Freshly grated nutmeg

  9. 2 tb Unsalted butter

  10. 1 egg well beaten With a pinch Salt

  11. 1 t Sugar for finishing the top

  12. The pie -- optional One 9 inch Pyrex pie pan

  13. 1 cup of the blueberries with the sugar in a nonreactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining

  14. 3 cups blueberries. Cool. Set a rack at the upper and lower thirds of the oven and preheat to

  15. 400 degrees. Roll out the bottom crust and arrange in

  16. 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after

  17. 30 minutes of baking, move the pie to the upper rack of the oven for one 9-inch pie Variation: top with Almond Crumble topping. Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW

  18. 1A18 Date: Tue,

  19. 15 Oct


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