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Deep-Dish Blueberry Pie |
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Serves: 8 Print this Recipe1 recipe Lard Pastry (see January) 1 egg white slightly beaten * See note below. * Part two. 4 cups blueberries rinsed and picked over 2/3 cup sugar 2 1/2 tablespoons tapioca quick-cooking 2 1/2 tablespoons lemon peels grated 1 tablespoon lemon juice fresh 1/4 teaspoon cinnamon ground 2 tablespoons butter real, cut into bits 1 tablespoon milk for brushing * Divide pastry into 2 balls, one slightly larger. Wrap in plastic and place in freezer for 30 minutes. On lightly floured surface, roll out larger ball 1/16 -inch thick. Fit into 8-inch deep baking dish; brush bottom and sides with beaten egg white. Place in freezer for 15 minutes. Filling: *In a large bowl combine blueberries, sugar, tapioca, lemon rind and juice, and cinnamon. Fill pastry crust with blueberry mixture, mounding slightly in center. Dot with bits of butter. Roll out reserved dough 1/16 -inch thick and drape over filling; trim top crust. Fold under bottom crust to seal pie and crimp edges decoratively. Make slits in top crust for steam vents; brush with milk. Chill in freezer for 15 minutes. Bake pie in preheated 450° F oven for 15 minutes; reduce heat to 350° F and bake for another 35 to 40 minutes or until crust is golden and filling bubbly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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