Recipe - Wild Blueberry Pie

FOR THE PATE BRISEE
1 One fourth cup Allpurpose flour
Three fourths Stick cold unsalted butter;
cut into bits (6
; tablespoons)
2 tablespoon Cold vegetable shortening
One fourth teaspoon Salt
2 tablespoon Ice water plus additional if
necessary

FOR THE WILD BLUEBERRY PIE
6 cup Wild blueberries; picked
over
One fourth cup Cornstarch
1 cup Sugar plus additional for
sprinkling the
; pie
2 tablespoon Fresh lemon juice
One half teaspoon Freshly grated nutmeg
One half teaspoon Salt
1 tablespoon Unsalted butter; cut into
bits
2 tablespoon Halfandhalf or milk

To make the pie:

Preheat oven to 425F. Roll out half the dough 1/8 inch thick on a lightly
floured surface, fit it into a 9inch (1 quart) pie plate, and trim the
edge, leaving a 1/2inch overhang. Chill the shell while making the
filling. In a large bowl toss together well the blueberries, the
cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt,
mound the filling in the shell, and dot it with the butter.

Roll out the remaining dough into a 13 to 14inch round on the lightly
floured surface, cut out a 1 1/2inch star from the middle of the round,
and drape the round over the filling. Trim the dough, leaving a 1inch
overhang, fold the overhang under the bottom crust, pressing the edge to
seal it, and crimp the edge decoratively. Brush the crust with the
halfandhalf or milk, cut slits in the top crust around the crust, and
sprinkle the pie lightly with the additional sugar. Bake the pie in the
bottom third of the oven for 20 minutes, reduce the temperature to 375F.,
and bake the pie for 30 to 35 minutes more, or until the crust is golden
and the filling is bubbling. Transfer the pie to a rack and let it cool.

To make the pate brisee:

In a large bowl blend the flour, the butter, the vegetable shortening, and
the salt until the mixture resembles meal. Add the 2 tablespoons ice water,
toss the mixture until the water is incorporated, adding the additional ice
water if necessary to form a dough, and form the dough into a ball. Dust
the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Gourmet July 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.