*  Exported from  MasterCook  *
 
                           BLUEBERRY LATTICE PIE
 
 Recipe By     : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Sweet Dough for a 2 crust pie
                         Filling:
    2      pints         blueberries -- rinsed, drained and
                         picked over
      3/4  cup           sugar
    3      tablespoons   cornstarch
    3      tablespoons   water
    1      teaspoon      finely grated lemon zest
      1/2  teaspoon      ground cinnamon
      1/4  teaspoon      freshly grated nutmeg
    2      tablespoons   unsalted butter
                         Egg Wash: 1 egg well beaten with a pinch
                         of salt
    1      teaspoon      sugar for finishing the top of the pie -- optional
                         One 9 inch Pyrex pie pan
 
 Prepare and chill the dough.
 To make the 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 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 3 cups blueberries. Cool.
 Set a rack at the upper and lower thirds of the oven and preheat to 400
 degrees. 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 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 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.
 Yield: one 9-inch pie
 
 Variation:  top with Almond Crumble topping.
 
 
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