Author Notes
I have an old set of nested pyrex pie dishes from my Grandmother; the larger one - the rim diameter is 11" - is the one I use when I make pie. This recipe can be used for a standard 9" pie dish by reducing the amounts by one third.
See last step for an even larger variation that can be made in a 9x13 rectangular pan. —Sadassa_Ulna
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Ingredients
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6 cups
(3 pints) fresh, picked over & washed blueberries
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1 cup
sugar
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4 tablespoons
cornstarch
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1-1/2 tablespoons
lemon juice
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3 tablespoons
water
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1-1/2 teaspoons
lemon zest
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3 tablespoons
unsalted butter
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1-1/2
x favorite recipe for Double-Crust Pie
Directions
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In a large saucepan mix 1 cup of blueberries with the sugar. Set over low heat and stir and mash berries a little; mixture will start to become a liquid. Cook over low heat, stir occasionally until mixture begins to bubble; turn off heat.
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In a small bowl mix the water, lemon juice and cornstarch; whisk until cornstarch is dissolved. Add some of the berries to the small bowl and stir to incorporate. Add entire contents of small bowl back to saucepan.
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Mix thoroughly and set over low heat, mixing constantly with whisk. Cook until mixture is thick and shiny. Remove from heat and add zest and butter; stir to incorporate.
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Set oven to 425 degrees F.
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Divide dough into two portions, one slightly larger than the other. Roll out the larger piece and line the pie plate.
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Add remaining blueberries to saucepan and stir gently into mixture. Pour contents of saucepan into prepared pie plate.
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Roll out top crust and seal over pie; cut vents for steam.
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Put pie in oven and reduce temperature to 375 degrees F. Bake 50 - 60 minutes until top is golden. Cover perimeter with foil if desired to prevent edges from turning too dark.
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Pie can be glazed 5 minutes before end of bake time with the following mixture: mix 2 Tbsp. sugar with 2 Tbsp. water in a mug and microwave until hot, about 45 seconds. Use a pastry brush to brush glaze onto hot pie and pop back in oven for last 5 minutes.
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Allow to cool thoroughly before cutting. Serve with vanilla ice cream.
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For an even larger pie, I have done this, using another pint of blueberries, a smidge more lemon juice, and a crumb topping :
Make filling as above using a total of four pints of blueberries and 2 Tbsp. lemon juice but no other changes.
Roll out all of pie dough to line a 9x13 baking pan.
Make a walnut-crumb topping: 1/2 c. AP flour + 1-1/2 Tbsp. sugar + 1/2 c. toasted walnut halves + 3 Tbsp. butter > pulse in food processor until walnuts are very small.
Sprinkle over mix and bake with foil over edges for first 20 minutes.
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.
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