*  Exported from  MasterCook  *

                          Blueberry Lattice Pie

Recipe By     : Bakers' Dozen (Nick Malgieri) Show #BD1A18
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sweet Dough -- for 2 crust pie
                        Filling:
   2       pt           Blueberries -- rinsed, drained,
                        - and picked over
     3/4   c            Sugar
   3       tb           Corn starch
   3       tb           Water
   1       ts           Lemon zest -- finely grated
     1/2   ts           Ground cinnamon
     1/4   ts           Nutmeg -- freshly grated
   2       tb           Unsalted butter
   1                    Egg -- well beaten with:
   1       pn           Salt
   1       ts           Sugar -- for finishing
                        - (optional)

  Prepare and chill the dough.

  Filling:

  Combine 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 corn starch 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 3 cups blueberries. Cool. Set a rack at the upper and
  lower thirds of the oven and preheat to 400°F. Roll out the bottom
  crust and arrange in pan. Pour the cooled filling into the bottom
  crust. Prepare a lattice top crust. Flute the edge of the pie and
  carefully brush it with egg wash. If you wish, sprinkle the top of
  the pie with sugar. Place the pie in the oven on the lower rack and
  reduce the temperature to 375°F. 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 30 minutes of baking, move the pie to the upper rack of the
  oven for the last 10 minutes. Cool the pie on a rack.
  
  Variation:

  Top with Almond Crumble topping.
  
  Posted Oct 15, 1996
 

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