Blueberry Lattice Pie

Ingredients

2 crust pie filling
5 blueberries
150 gr sugar
24 gr cornstarch
45 ml water
1 lemon zest
1 gr cinnamon
1 gr nutmeg
18 gr butter
1 gr egg well with a salt
4 gr sugar for finishing the top
9 pyrex pie
240 ml blueberries with the sugar in a nonreactive saucepan

Instructions

pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top of the pie with sugar. Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for one 23 cm pie Variation: top with Almond Crumble topping. Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18 Date: Tue, 15 Oct 1996 20:20:24 -0500