INGREDIENTS

INSTRUCTIONS

FILLING
Filling: Combine 1 cup of the blueberries with the sugar in a non-reactive
saucepan. Bring to a simmer over low heat, stirring occasionally, until the
sugar is melted and the mixture is very
liquid--about 5 minutes. Combine the cornstarch and water in a small bowl
and whisk the blueberry and sugar mixture into it. Return everything to the
pan and cook, stirring constantly over low heat until the mixture comes to
a boil, thickens and becomes clear. If ii does not become clear, continue
to cook over low heat for a few more minutes until it does. Pour into a
large bowl and stir in the remaining filling ingredients, except the
blueberries, then add the remaining 3 cups blueberries. Cool.
Preheat the oven to 400 degrees and set racks at upper and lower thirds of
the oven. Roll out the bottom crust and arrange in 9 inch Pyrex pie pan.
Pour the cooled filling into the bottom crust. Prepare a lattice top crust.
Flute the edge of the pie and carefully brush it with egg wash. If you wish
sprinkle the top of the pie with sugar. Place the pie in the oven on the
lower rack and reduce temperature to 375 degrees for about 40 minutes,
until the crust is baked through and a deep golden brown and the filling is
gently bubbling. If the top crust has not colored sufficiently after 30
minutes of baking, move the pie to the upper rack of the oven for the last
10 minutes. Cool the pie on a rack.
Recipe by: Cooking Live Show #CL8915 Posted to MC-Recipe Digest V1 #653 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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