This wonderful, summertime pie is from Nick Malgieri's "How to Bake" cookbook. I used Martha Stewart's recipe for her pate brisee (pie dough). The pie dough turned out very nice & has a delicious, buttery taste. Instead of using a top crust, I used a crumb topping. I always buy extra blueberries in the summer to freeze because this is my daughter's favorite pie & I make it for her Autumn birthday. Please try it. I don't think you'll be disappointed!!
1 unbaked pie crust
2 pints blueberries, rinsed & drained
3/4 c. sugar
3 T. cornstarch
3 T. water
1 t. finely grated lemon zest
1/2 t. cinnamon
1/4 t. freshly grated nutmeg
2 T. unsalted butter
Combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted & the mixture is very liquid, about 5 minutes.
Combine the cornstarch & water in a small bowl & stir into the blueberry & sugar mixture. Cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens, & becomes clear. Add the lemon zest & the spices & stir. Now add the remaining 3 cups of blueberries. Cool.
1/3 c. brown sugar
1 c. flour
6 T. unsalted butter, melted
Combine the sugar & flour in a bowl; add the butter & stir evenly. Set the mixture aside for 5 minutes, then use your fingertips to break into 1/4"-1/2" crumbs.
Preheat oven to 400 degrees.
Pour the cooled filling into the the unbaked pie crust. Sprinkle the crumb topping over the blueberry mixture.
Place the pie in the oven & immediately turn the oven down to 375 degrees. Bake for 40 minutes or until golden brown.
Cool the pie on a rack.
Makes about 8 servings. Serve with a scoop of vanilla ice cream & enjoy some blueberry deliciousness!!!
I am sharing this with Tea Party Tuesday.