Blueberry Pie

Name: Blueberry Pie
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: double crust pie crust (pate brisee); 2 tablespoons all-purpose flour, plus more for work surface; 8 cups blueberries, picked over (about 4 pints); 1/2 cup sugar; 2 tablespoons unsalted butter, cut into small pieces; 2 tablespoons cornstarch; 2 tablespoons all-purpose flour; 1/2 lemon, juice of; 1 large egg yolk; 1 tablespoon heavy cream

Submitted by Chef mariajane

"This is one that was featured on Martha Stewart's televison show - so delicious as always!!"

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 10

ingredients

double crust pie crust (pate brisee)
2 tablespoons all-purpose flour, plus more for work surface
8 cups blueberries, picked over (about 4 pints)
¹⁄₂ cup sugar
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons cornstarch
2 tablespoons all-purpose flour
¹⁄₂ lemon, juice of
1 large egg yolk
1 tablespoon heavy cream

directions

On a lightly floured work surface, roll out one disk of dough to 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough untl firm, about 30 minutes.
Place blueberries on a large bowl; with your hands, crush about 1/2 of the blueberries, letting then fall into the bowl as your work. Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine. Spoon mixture into chilled pie shell mounding berries slightly in the center. Remove dough from refrigerator and, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400F with rack in lower third.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350°F Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40-50 minutes, more. Transfer pie to a wire rack to cool completely.
The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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