MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c (300 g) all-purpose flour
1/2 ts (3 g) kosher salt
1 1/4 c (285 g) unsalted butter;
- cold, in cubes
8 tb To 10 tb ice water
1 lg Egg
+=BEATEN WITH=+
1 tb Water

MMMMM--------------------------FILLING-------------------------------
8 c (1.2 kg) blueberries; picked
- over, washed
1/2 c (140 g) raw sugar
2 tb Lemon juice
2 tb To 3 tb arrowroot flour
1/4 ts (1.5 g) kosher salt

To make the crust, combine the flour and salt in a large
bowl or food processor. Add the butter, and either use
your fingers to rub the fat into the flour until the
mixture resembles coarse meal or pulse the processor a
few times to achieve a similar result. Gradually and
lightly mix in ice water, a few tablespoons at a time,
until the dough just comes together.

Turn the dough out onto a lightly floured surface, and
gather into a ball. Divide the ball into two equal
portions, and flatten each into a disc with the heel of
your hand. Cover tightly with plastic wrap, and
refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of
the discs of dough on a lightly floured surface, and fit
into a 9-inch pie plate. Trim the dough so that there is
a slight overhang at the top of the pie plate, then
place the shell in the freezer for 20 minutes or so to
chill. Remove the pie shell from the freezer, cover the
dough with parchment paper and fill the shell with pie
weights or dried beans. Place the shell into the oven,
and bake until the bottom has just started to brown,
approximately 20 to 25 minutes. Take the pie shell out
of the oven, remove the parchment and pie weights and
allow to cool.

Make the filling. Separate 1 cup or 150 grams of the
blueberries, and combine them in the bowl of a food
processor or blender with the sugar, lemon juice, 2
tablespoons or 16 grams of the arrowroot flour or
cornstarch and the salt, then pulse to purée. Put the
blueberry mixture into a small pot set over medium-high
heat, and cook, whisking constantly, until the liquid
has just thickened, approximately 1 minute. Pour the
thickened mixture over the remaining blueberries, and
stir to combine.

BAKE THE PIE. Set oven to 400°F/205°C.

Mound the filling high in the center of the cooled pie
shell, and apply the egg wash to the top edge of the
cooked bottom crust. Roll out the second disc of dough,
and place it over the top, gently crimping it onto the
egg-washed edge of the bottom crust. Place the pie into
the freezer to set, approximately 20 minutes, then cut
vents into the top with a sharp knife, place the pie on
a baking sheet and set it into the oven to bake for
approximately 30 minutes. Then turn the pie, reduce heat
to 350°F/175°C and bake until the pie is golden and the
filling has begun to bubble up through the vents,
another 25 to 45 minutes.

Allow pie to cool to room temperature before you cut
into it.

by Sam Sifton

Yield: Serves 8

RECIPE FROM: https://cooking.nytimes.com

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