Filling readers' requests for a simple blueberry-pie recipe


After we described last week how to use fresh blueberries to make a simple, old-fashioned blueberry-pie filling, several readers asked for a recipe that incorporated the filling into a pie.

While piecrusts vary, we tested the filling in a store-bought refrigerated crust (to stay with the "simple" theme), using crust-crimping techniques and other tips from Faith Kling, a pastry instructor at Baltimore International College. Here's the expanded recipe.

Fresh Blueberry Pie

Serves 8 to 10

two 9-inch prepared pie dough circles

2 pounds fresh blueberries

1 cup sugar (divided use)

2 tablespoons plus 1/2 teaspoon cornstarch

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/8 teaspoon grated or powdered nutmeg

2 1/2 tablespoons lemon juice

1 tablespoon butter, cut in pieces

1 egg yolk, lightly beaten with 1 tablespoon water

Preheat oven to 425 degrees. Place 1 circle of pie dough in the bottom of a 9-inch pie pan, patting gently into place. (Take care not to stretch the dough.)

Remove stems from berries and place fruit in a bowl. Reserve 2 tablespoons from the cup of sugar and set them aside. Add remaining sugar, cornstarch, salt, cinnamon and nutmeg to blueberries; toss gently by hand. Add lemon juice and stir. Pour into prepared piecrust and dot evenly with butter.

Carefully place the other circle of pie dough over the blueberries, leaving a large overhang at the sides. Working your way around the pie, tuck the top crust under the bottom crust, then go around the pie again, squeezing crusts together.

Then push the edges of the crusts together and straight down to form a ridge. Using your fingers to work the dough in opposite directions, crimp the edges of the crusts into a series of "V"s. Then press the edges of the "V"s together to seal the pie.

To vent, make six snips in the center of the crust with kitchen shears, creating a star pattern. Make four more evenly spaced snips at the outer edges of the pie. Brush egg-yolk mixture over crust, staying well away from the crimped edges and taking care not to let the yolk pool. Sprinkle with reserved 2 tablespoons of sugar.

Place pan on a cookie sheet and bake at 425 degrees for 10 to 15 minutes. Reduce heat to 350 degrees and cover the edges with foil. Bake 30 to 40 minutes more, checking often, until the top is well-browned and juices are bubbling. Cool completely on a wire rack before serving.

Per serving (based on 10 servings): 345 calories, 3 grams protein, 13 grams fat, 6 grams saturated fat, 56 grams carbohydrate, 2 grams fiber, 31 milligrams cholesterol, 228 milligrams sodium

Adapted from "Professional Baking, Third Edition," by Wayne Gisslen

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