True Blueberry Pie
Preparation time: about 1 1/4 hours to prepare (including baking)
Yield: 4 to 6 servings
1 double recipe pie crust (see
below)extra flour for handling the dough
6 cups blueberries (fresh or frozen/defrosted)
2 tsp. grated lemon rind
2 Tbs. fresh lemonn juice
3/4 cup sugar
6 Tbs. flour
- Preheat oven to 375°
- Make a double recipe of pie crust dough (see below), and divide it into 2 pieces, one slightly larger than the other. Lightly sprinkle a clean work surface with flour, and roll out the larger piece until it becomes a circle large enough to fit a 9-inch pie pan. Fit it into the pan, building it up slightly at the edges.
- Now roll out the smaller piece of dough to a thin circle. Cut it into narrow strips (about 1/4 inch wide), and gently set them aside.
- Place the berries in a medium-sized bowl, and sprinkle them with all the remaining ingredients. Toss very gently until the berries are evenly coated.
- Pour the berry mixture into the crust, and decorate the top with the strips of dough in a criss-cross pattern.
- Place the pie pan on a tray, and bake in the bottom half of the oven for 45 minutes, or until the filling is bubbly all around the edges and the crust is lightly browned. Cool for at least 15 minutes before serving.
Pie Crust
6 Tbs. butter or maragine, cut into small
pieces
1 1/2 cups flour
about 4 Tbs. cold water, milk, or buttermilk
1 1/2 cups flour
about 4 Tbs. cold water, milk, or buttermilk
- Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal. (The food processor will do this in just a few spurts.)
- Add just enough liquid (water, milk, or buttermilk) to hold the dough together. Roll out the dough.
