PASTRIES & VARIATIONS: This is a basic double-crusted pie that uses blueberries as filling.

BLUEBERRY PIE:

 

 

 

1 quantity of prepared basic short crust pastry, see recipe, for a double-crusted pie

filling:

    1 ½ cups of fresh blueberries                                             

    2/3 cup sugar

    3 tbsp. all purpose flour                                          

    1 tsp. grated orange rind + 2 tbsp. orange juice

    ¼ tsp. freshly grated nutmeg                                               

    1 tsp. lemon juice                                                   

1 egg beaten with equal amount of cold water to make egg wash

 

 

 

 

On a floured surface, roll out half the pastry to roughly ¼-inch thicknesses and fit it into a 9-inch pie plate. Roll out the other half and put it on a large plate. Refrigerate both pieces of pastry for 30 minutes.  

 

Preheat oven to 375 degrees F. Toss blueberries with ¾ of the sugar, flour, orange rind and nutmeg and transfer mixture into prepared pie crust. Spread berries out evenly over pie crust and sprinkle over fruit juices.

 

Arrange top pastry piece over the filling, sealing and fluting edges. Make a few holes in the top pastry to vent out steam during cooking. Cut out small decorative shapes, moisten with water and arrange them on top of pie.  Brush the top with the egg-wash solution and sprinkle with the remaining sugar.

 

Bake for 45 to 50 minutes until golden brown. Cool on wire rack.