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Add a photoServings: 8
Ingredients
- 1 lrg egg
- 1 Tbsp. lowfat milk
- 6 c. frzn blueberries
- 2 tsp lemon juice
- 1/2 c. sugar or possibly to taste
- 1/4 c. all-purpose flour
- 1 pch grnd cinnamon
- 1 pch freshly grated nutmeg
- 1 Tbsp. unsalted butter
- 1 Tbsp. sugar for sprinkling
- 2 1/2 c. all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 c. cool unsalted butter cut into small pcs
- 1/4 c. water - (to 1/2 c.)
Directions
- PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add in butter; process till mix resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add in butter; blend with pastry cutter till mix resembles coarse meal. Add in ice water in a slow steady stream through feed tube of food processor with machine running, till the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water till dough just holds together.
- Turn dough onto piece of plastic wrap. Press into flat circle, or possibly rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and chill at least 1 hour. (May be frzn, double wrapped in plastic, for several months.) On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to refrigeratefor about 30 min.
- Heat the oven to 425 degrees. Whisk together the egg and the lowfat milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter. If blueberries are tart, add in more sugar to taste. Roll out the remaining pie crust dough to the same size and thickness. Brush the rim of the pie crust with the egg wash, place the other pie crust on top, and with scissors or possibly a knife, trim to 1/2-inch over the edge of the pan, and crimp the edges with a fork or possibly your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife pierce the top crust in a decorative pattern.
- Transfer the pie to the refrigerator to refrigeratetill hard, about 15 min. Brush with the egg wash glaze, and sprinkle with the Tbsp. of sugar. Bake in the heated oven for 20 min. Reduce heat to 350 degrees, and continue baking 30 to 40 min till golden.
- Makes one 9-inch pie.
- Comments: George Christiansen, Martha Stewart's brother, uses his berries to make a delicious blueberry pie for the family Thanksgiving table. George attributes the success of his annual blueberry crop to cross pollination between varieties, full sunlight, and slightly acidic soil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 500 | |
| Calories from Fat 232 | 46% |
| Total Fat 26.39g | 33% |
| Saturated Fat 15.95g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 306mg | 13% |
| Potassium 129mg | 4% |
| Total Carbs 61.87g | 16% |
| Dietary Fiber 4.3g | 14% |
| Sugars 24.72g | 16% |
| Protein 6.03g | 10% |
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