Ingredients
- 9 pyrex pie (pan)
- 5 blueberries (rinsed)
- 2 crust pie filling
- 1 lemon zest (finely grated)
- 240 ml blueberries with the sugar in a nonreactive saucepan
- 150 gr sugar
- 45 ml water
- 24 gr cornstarch
- 18 gr butter (unsalted)
- 4 gr sugar for finishing the top
- 1 gr cinnamon (ground)
- 1 gr nutmeg (freshly grated)
- 1 gr egg well with a salt (beaten)
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
