*  Exported from  MasterCook  *
 
                           Blueberry Lattice Pie
 
 Recipe By     : Cooking Live Show #CL8915
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         sweet dough for 2 crust pie
                         filling:
    2      pints         blueberries -- rinsed, drained
                         -- and picked over
      3/4  cups          sugar
    3      tablespoons   cornstarch
    3      tablespoons   water
    1      teaspoon      finely grated lemon zest
      1/2  teaspoon      ground cinnamon
      1/4  teaspoon      freshly ground nutmeg
    2      tablespoons   unsalted butter
                         egg wash: 1 egg beaten well with a pinch
                         -- of salt
    1      teaspoon      sugar for finishing the top of the pie --
    optional
 
 Filling: Combine 1 cup of the blueberries with the sugar in a
 non-reactive 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 ii
 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.
 
 Preheat the oven to 400 degrees and set racks at upper and lower
 thirds of the oven. Roll out the bottom crust and arrange in 9 inch
 Pyrex pie 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 temperature to
 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
 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.
 
 
 
 
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