INGREDIENTS

INSTRUCTIONS

Make the dough: In a bowl stir together the flour, the sugar, and the salt.
Add the butter, and blend the mixture until it resembles coarse meal. Add
the
yolk mixture, toss the mixture until the liquid is incorporated, and form
the dough into a ball. Dust the dough with flour and chill it, wrapped in
plastic wrap, for 1 hour.
Make the filling: In a large bowl stir together the cornstarch, the rum,
the lemon juice, the sugar, and the cinnamon. Add the blueberries, and
combine the mixture well.
Pour the filling into a 6- to 7-cup gratin dish or other shallow baking
dish. Roll out the dough slightly larger than the dish. Roll out the dough
slightly larger than the dish on a floured surface and drape it
over the filling. Fold the overhang under, pressing the dough to the edge
of the dish, and crimp the edge decoratively. Make slits and holes in the
crust for air vents, brush the crust with the egg wash, and sprinkle it
with the sugar. Bake the pie on a baking sheet in the
middle of a preheated 375 degree F oven for 1 hour to 1 1/4 hours, or until
the filling is bubbly and the crust is golden. Transfer the pie to a rack
and let it cool. The pie may be made 1 day in advance and kept at room
temperature.
Yield: 1 pie
Recipe By     : COOKING LIVE SHOW #CL8725
Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 15:58:31 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

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