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Posted by Crystal_Ann - October 16, 2004 09:49 PM
from seventeen.com
Michelle Branch's Blueberry Pie
Pie Crust:
3 cups all-purpose flour
3/4 cup plus 2 tbsp. cold butter, cut into bits
1 large egg
6 tbsp. ice water
1/8 tsp. salt
Filling:
6 cups fresh blueberries
1 cup plus 1 tablespoon sugar
1/4 tsp. ground cinnamon
2 tsp. finely grated lemon
1 tsp. vanilla extract
1/4 cup cornstarch
1 large egg white, lightly beaten with 1 tbsp of water
Combine flour and salt in a large bowl. Add butter and mix with fingertips or pastry cutter until the mixture resembles coarse meal.
Break the egg into a small bowl and add ice water. Add to the flour mixture and mix gently until the dough just comes together. Do not over mix.
Divide the dough in half, form into two thick disks, and cover with plastic wrap. Chill for one hour or more.
When dough has chilled for at least one hour, roll it out on a lightly floured surface to fit a nine-inch pie pan. Press it into the bottom and sides of the pie pan. Trim the dough around the edge of the pan, leaving a one-inch overhang. Chill until ready to use.
Roll out the second piece of dough for the top crust, then fold into quarters and place on a plate. Cover with plastic wrap and refrigerate until ready to use.
Lightly rinse the blueberries in a strainer and gently pat them dry. Toss with 1 cup sugar, cornstarch, cinnamon, grated lemon and vanilla.
Remove the pie shell from the refrigerator and brush the bottom and sides with the egg-white mixture to prevent sogginess.
Spoon the blueberry mixture onto the pie shell.
Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. Moisten the edges where they meet, then press them together lightly while turning them under.
Make two or three slashes in the top crust to allow steam to escape, then brush lightly all over with water.
Sprinkle with the remaining tablespoon of sugar.
Bake in oven preheated to 400 degrees F, in the lower third of the oven, approximately 1 hour or until the filling bubbles and the crust is golden brown. Cool on a rack until warm, or serve at room temperature.
from seventeen.com
Michelle Branch's Blueberry Pie
Pie Crust:
3 cups all-purpose flour
3/4 cup plus 2 tbsp. cold butter, cut into bits
1 large egg
6 tbsp. ice water
1/8 tsp. salt
Filling:
6 cups fresh blueberries
1 cup plus 1 tablespoon sugar
1/4 tsp. ground cinnamon
2 tsp. finely grated lemon
1 tsp. vanilla extract
1/4 cup cornstarch
1 large egg white, lightly beaten with 1 tbsp of water
Combine flour and salt in a large bowl. Add butter and mix with fingertips or pastry cutter until the mixture resembles coarse meal.
Break the egg into a small bowl and add ice water. Add to the flour mixture and mix gently until the dough just comes together. Do not over mix.
Divide the dough in half, form into two thick disks, and cover with plastic wrap. Chill for one hour or more.
When dough has chilled for at least one hour, roll it out on a lightly floured surface to fit a nine-inch pie pan. Press it into the bottom and sides of the pie pan. Trim the dough around the edge of the pan, leaving a one-inch overhang. Chill until ready to use.
Roll out the second piece of dough for the top crust, then fold into quarters and place on a plate. Cover with plastic wrap and refrigerate until ready to use.
Lightly rinse the blueberries in a strainer and gently pat them dry. Toss with 1 cup sugar, cornstarch, cinnamon, grated lemon and vanilla.
Remove the pie shell from the refrigerator and brush the bottom and sides with the egg-white mixture to prevent sogginess.
Spoon the blueberry mixture onto the pie shell.
Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. Moisten the edges where they meet, then press them together lightly while turning them under.
Make two or three slashes in the top crust to allow steam to escape, then brush lightly all over with water.
Sprinkle with the remaining tablespoon of sugar.
Bake in oven preheated to 400 degrees F, in the lower third of the oven, approximately 1 hour or until the filling bubbles and the crust is golden brown. Cool on a rack until warm, or serve at room temperature.