*  Exported from  MasterCook  *
                           BLUEBERRY LATTICE PIE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Sweet Dough for a 2 crust
    2       pt           Blueberries -- rinsed,
                         Drained and
                         Picked over
      3/4   c            Sugar
    3       tb           Cornstarch
    3       tb           Water
    1       t            Finely grated lemon zest
      1/2   ts           Ground cinnamon
      1/4   ts           Freshly grated nutmeg
    2       tb           Unsalted butter
                         Egg Wash: 1 egg well beaten
                         With a pinch
    1       t            Sugar for finishing the top
                         The pie -- optional
                         One 9 inch Pyrex pie pan
   Prepare and chill the dough. To make the filling,
   combine 1 cup of the blueberries with the sugar in a
   nonreactive saucepan. Bring to a simmer over low heat,
   stirring occasionally, until the sugar is melted and
   the mixture is very liquid about 5 minutes. Combine
   the cornstarch and water in a small bowl and whisk the
   blueberry and sugar mixture into it. Return everything
   to the pan and cook, stirring constantly, over low
   heat, until the mixture comes to a boil, thickens and
   becomes clear. If it does not become clear, continue
   to cook over low heat for a few more minutes, until it
   does. Pour into a large bowl and stir in the remaining
   filling ingredients, except the blueberries, then add
   the remaining 3 cups blueberries. Cool. Set a rack at
   the upper and lower thirds of the oven and preheat to
   400 degrees. Roll out the bottom crust and arrange in
   pan. Pour the cooled filling into the bottom crust.
   Prepare a lattice top crust. Flute the edge of the pie
   and carefully brush it with egg wash. If you wish,
   sprinkle the top of the pie with sugar. Place the pie
   in the oven on the lower rack and reduce the
   temperature to 375 degrees. Bake for about 40 minutes,
   until the crust is baked through and a deep golden
   brown and the filling is gently bubbling. If the top
   crust has not colored sufficiently after 30 minutes of
   baking, move the pie to the upper rack of the oven for
   the last 10 minutes. Cool the pie on a rack. Yield:
   one 9-inch pie
   Variation:  top with Almond Crumble topping.
                                         Date: Tue, 15
   Oct 1996 20:20:24 -0500
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