Deep Dish Blueberry Pie Recipe




Deep Dish Blueberry Pie Ingredients

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A Recipe for
Deep Dish Blueberry Pie

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Deep Dish Blueberry Pie

When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs






Deep Dish Blueberry Pie Directions

: for the dough:

1 1/3 c All-Purpose Flour
2 TB sugar
1/4 ts salt
1/2 c Cold Unsalted Butter -- cut
: into bits
1 lg Egg Yolk, Beaten Lightly
: With 1 1/2 Tablespoons Ice
: Water
: For the filling:
3 TB cornstarch
3 TB rum or water
1 TB fresh lemon juice
2/3 c sugar
1/4 ts cinnamon
8 c blueberries -- picked over
: An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 TB sugar

Make the dough: In a bowl stir together the flour, the sugar, and the
salt. Add the butter, and blend the mixture until it resembles coarse
meal. Add the yolk mixture, toss the mixture until the liquid is
incorporated, and form the dough into a ball. Dust the dough with
flour and chill it, wrapped in plastic wrap, for 1 hour.

Make the filling: In a large bowl stir together the cornstarch, the
rum, the lemon juice, the sugar, and the cinnamon. Add the
blueberries, and combine the mixture well.

Pour the filling into a 6- to 7-cup gratin dish or other shallow
baking dish. Roll out the dough slightly larger than the dish. Roll
out the dough slightly larger than the dish on a floured surface and
drape it over the filling. Fold the overhang under, pressing the
dough to the edge of the dish, and crimp the edge decoratively. Make
slits and holes in the crust for air vents, brush the crust with the
egg wash, and sprinkle it with the sugar. Bake the pie on a baking
sheet in the middle of a preheated 375 degree F oven for 1 hour to 1
1/4 hours, or until the filling is bubbly and the crust is golden.
Transfer the pie to a rack and let it cool. The pie may be made 1 day
in advance and kept at room temperature.

Yield: 1 pie

Recipe By : COOKING LIVE SHOW #CL8725

From: "Jon And Angele Freeman" <jfreemadate: Wed, 9 Oct 1996 11:34:23
~0500

Serves: 1

 

 

 

 

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