*  Exported from  MasterCook II  *
                          Deep Dish Blueberry Pie
 Recipe By     : COOKING LIVE SHOW #CL8725
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the dough:
    1 1/3  Cups          All-Purpose Flour
    2      Tablespoons   sugar
      1/4  Teaspoon      salt
      1/2  Cup           Cold Unsalted Butter -- cut into bits
    1      Large         Egg Yolk, Beaten Lightly
                         With 1 1/2 Tablespoons Ice Water
                         For the filling:
    3      Tablespoons   cornstarch
    3      tablespoons   rum or water
    1      tablespoon    fresh lemon juice
      2/3  cup           sugar
      1/4  teaspoon      cinnamon
    8      cups          blueberries -- picked over
                         An egg wash made by beating
                         1 egg with 2 teaspoons water
    1 1/2  tablespoons   sugar
 Make the dough:
 In a bowl stir together the flour, the sugar, and the salt. Add the 
 butter, and blend the mixture until it resembles coarse meal. Add the 
 yolk mixture, toss the mixture until the liquid is incorporated, and 
 the dough into a ball. Dust the dough with flour and chill it, 
 in plastic wrap, for 1 hour.
 Make the filling:
 In a large bowl stir together the cornstarch, the rum, the lemon 
 the sugar, and the cinnamon. Add the blueberries, and combine the 
 mixture well.
 Pour the filling into a 6- to 7-cup gratin dish or other shallow 
 dish. Roll out the dough slightly larger than the dish. Roll out the 
 dough slightly larger than the dish on a floured surface and drape it 
 over the filling. Fold the overhang under, pressing the dough to the 
 edge of the dish, and crimp the edge decoratively. Make slits and 
 holes in the crust for air vents, brush the crust with the egg wash, 
 and sprinkle it with the sugar. Bake the pie on a baking sheet in the 
 middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours, 
 or until the filling is bubbly and the crust is golden. Transfer the 
 to a rack and let it cool. The pie may be made 1 day in advance and 
 kept at room temperature.
 Yield: 1 pie
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