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Mar 26, 2012

Fabulous Blueberry Pie

So I always have trouble with rolling my pie crust's out. They are NEVER big enough to fit in the pan. Well, let me say that I finally did it! I used this recipe for the crust, Pate Brisee from Martha Stewart. If you don't want to make a crust, then just feel free to get the store bought ones. 
Anyway, so I made a yummy Blueberry Pie! It was definitely the best one I've ever made!

Fabulous Blueberry Pie

To make this you will need (these ingredients are JUST for the pie, not the crust)
flour, for dusting
2 pounds (about 7 cups) fresh blueberries, picked over and rinsed
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp ground cinnamon
1 Tbsp fresh lemon juice
1 large egg yolk, for egg wash
1 Tbsp heavy cream, for egg wash
fine sanding sugar, for sprinkling

To make:
Preheat oven to 400 F
On a lightly floured surface, roll out 1 dish of dough to a 13" round, about 1/8 " thick. Fit dough into a 9" pie plate.

*look at all that beautiful crust overhand, ah yea......It makes me so proud!*

In a large bowl, toss together blueberries, sugar, cornstarch, cinnamon, and lemon juice until well combined. Pour mixture into pie plate, piling in center.

On a lightly floured surface, roll out remaining disk of dough.  Then place on top of pie filling and trim dough to a 1" overhang. Fold edges over and crimp with a fork.

In a small bowl, whisk together egg yolk and cream for egg wash. Brush on top of dough and edge of pie shell. Generously sprinkle with sanding sugar.
Refrigerate or freeze entire pie for 30 minutes.

Transfer pie plate to a parchment lined rimmed baking sheet and bake until crust begin to brown, about 20 minutes.
Reduce heat to 350 F and continue baking until crust is deep brown and juices bubble, about 55 minutes. (If crust browns too quickly, then tent the pie with foil or cover edges with foil or use one of these cool pie crust shields, found here).

Transfer to a wire rack and let cool at least 3 hours. 

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