PATE BRISEE: Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together. Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. (May be frozen, double wrapped in plastic, for several months.) On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes. Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter. If blueberries are tart, add more sugar to taste. Roll out the remaining pie crust dough to the same size and thickness. Brush the rim of the pie crust with the egg wash, place the other pie crust on top, and with scissors or a knife, trim to 1/2-inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes. Brush with the egg wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes until golden brown. Makes one 9-inch pie. Comments: George Christiansen, Martha Stewarts brother, uses his berries to make a delicious blueberry pie for the family Thanksgiving table. George attributes the success of his annual blueberry crop to cross pollination between varieties, full sunlight, and slightly acidic soil. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 295 Calories (kcal); 3g Total Fat; (9% calories from fat); 6g Protein; 62g Carbohydrate; 28mg Cholesterol; 277mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from George Christiansen, Martha Stewarts brother Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 94 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 49.4mg||15 %|
|Sodium 557.3mg||19 %|
|Potassium 140.5mg||4 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 43.9g|
|Protein 5.7g||8 %|
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Calories per serving: 306
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