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Name: Wild Blueberry Pie
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Fresh Lemon Juice; 1/2 ts nutmeg Freshly grated; 6 c Wild blueberries picked; 1/2 ts Salt; 1 tb Unsalted butter cut; FOR THE WILD BLUEBERRY PIE; 3/4 Stick unsalted butter cold; 1/4 ts Salt; 1/4 c Cornstarch; 2 tb vegetable shortening Cold; 1 1/4 c All-purpose flour; 1 c Sugar plus additional for pie; FOR THE PATE BRISEE; 2 tb Half-and-half or milk; 2 tb Ice water plus additional

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INGREDIENTS

2 tb Fresh Lemon Juice
1/2 ts nutmeg ; Freshly grated
6 c Wild blueberries ; picked
1/2 ts Salt
1 tb Unsalted butter ; cut
FOR THE WILD BLUEBERRY PIE
3/4 Stick unsalted butter ; cold
1/4 ts Salt
1/4 c Cornstarch
2 tb vegetable shortening ; Cold
1 1/4 c All-purpose flour
1 c Sugar ; plus additional for pie
FOR THE PATE BRISEE
2 tb Half-and-half ; or milk
2 tb Ice water ; plus additional

Servings

INSTRUCTIONS

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 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch 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 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half 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

NOTES

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Wild Blueberry Pie

2 tb Fresh Lemon Juice 
1/2 ts nutmeg Freshly grated
6 c Wild blueberries picked
1/2 ts Salt 
1 tb Unsalted butter cut
  FOR THE WILD BLUEBERRY PIE 
3/4 Stick unsalted butter cold
1/4 ts Salt 
1/4 c Cornstarch 
2 tb vegetable shortening Cold
1 1/4 c All-purpose flour 
1 c Sugar plus additional for pie
  FOR THE PATE BRISEE 
2 tb Half-and-half or milk
2 tb Ice water plus additional

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 9-inch (1 quart) pie plate, and trim the  edge, leaving a 1/2-inch 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 14-inch round on the lightly  floured surface, cut out a 1 1/2-inch star from the middle of the round,  and drape the round over the filling. Trim the dough, leaving a 1-inch  overhang, fold the overhang under the bottom crust, pressing the edge to  seal it, and crimp the edge decoratively. Brush the crust with the  half-and-half 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

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Nutrition

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Serving Size: 1 Serving (2837g)
Recipe Makes: 1

Calories: 5505
Calories from Fat: 1801 (33%)

Amt Per Serving		% DV

	Total Fat 200.1g	267 %
	Saturated Fat 109.4g	547 %
	Monounsaturated Fat 53.5g
	Polyunsanturated Fat 14g
Cholesterol 443.7mg		137 %
Sodium 2176.8mg		75 %
Potassium 1647.5mg		43 %
Total Carbohydrate 912.5g		268 %
	Dietary Fiber 40.9g	164 %
	Sugars, other 871.6g
Protein 40.3g		58 %
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Calories per serving: 5505

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