Wild Blueberry Pie – We Love God!

When Charles Spurgeon was asked how these two grand, biblical doctrines could be reconciled, he responded as a real heir of the Puritans: “I didn't know that friends needed reconciliation.” He went on to compare these two doctrines to the rails of a track upon which Christianity runs. Just as the rails of a train, which run parallel to each other, appear to merge in the distance, so the doctrines of God’s sovereignty and man’s responsibility, which seem separate from each other in this life, will merge in eternity. The Puritans would wholeheartedly concur. Our task, they said, is not to force their merging in this life but to keep them in balance and to live accordingly. We must thus strive for experiential Christianity that does justice both to God’s sovereignty and to our responsibility.

Joel Beeke

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		July 1993	1	Servings

INGREDIENTS

1 1/4	c	All-purpose flour
3/4		Stick cold unsalted butter
		cut into bits 6
		tablespoons
2	T	Cold vegetable shortening
1/4	t	Salt
2	T	Ice water plus additional if
		necessary
6	c	Wild blueberries, picked
		over
1/4	c	Cornstarch
1	c	Sugar plus additional for
		sprinkling the
		pie
2	T	Fresh lemon juice
1/2	t	Freshly grated nutmeg
1/2	t	Salt
1	T	Unsalted butter, cut into
		bits
2	T	Half-and-half or milk

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
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3998 Calories From Fat: 178 Total Fat: 20.6g Cholesterol: 33mg Sodium: 1828.8mg Potassium: 1190.8mg Carbohydrates: 983.6g Fiber: 98.7g Sugar: 626.1g Protein: 28.3g