| 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)
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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