Blueberry Pie

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

  

For Filling:

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.

Crumb Topping:

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.