Deep Dish Blueberry Pie

* Exported from MasterCook II *

Deep Dish Blueberry Pie

Recipe By : COOKING LIVE SHOW #CL8725
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the dough:
1 1/3 Cups All-Purpose Flour
2 Tablespoons sugar
1/4 Teaspoon salt
1/2 Cup Cold Unsalted Butter -- cut into bits
1 Large Egg Yolk, Beaten Lightly
With 1 1/2 Tablespoons Ice Water
For the filling:
3 Tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries -- picked over
An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 tablespoons sugar


Make the dough:
In a bowl stir together the flour, the sugar, and the salt. Add the
butter, and blend the mixture until it resembles coarse meal. Add the

yolk mixture, toss the mixture until the liquid is incorporated, and
form
the dough into a ball. Dust the dough with flour and chill it,
wrapped
in plastic wrap, for 1 hour.

Make the filling:
In a large bowl stir together the cornstarch, the rum, the lemon
juice,
the sugar, and the cinnamon. Add the blueberries, and combine the
mixture well.

Pour the filling into a 6- to 7-cup gratin dish or other shallow
baking
dish. Roll out the dough slightly larger than the dish. Roll out the
dough slightly larger than the dish on a floured surface and drape it

over the filling. Fold the overhang under, pressing the dough to the
edge of the dish, and crimp the edge decoratively. Make slits and
holes in the crust for air vents, brush the crust with the egg wash,
and sprinkle it with the sugar. Bake the pie on a baking sheet in the

middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours,
or until the filling is bubbly and the crust is golden. Transfer the
pie
to a rack and let it cool. The pie may be made 1 day in advance and
kept at room temperature.

Yield: 1 pie

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