Blueberry Pie
Some of us equate summer with fresh berry
pies, and this blueberry version heralds in the
season deliciously. Use star-shaped cookie
cutters to make patriotic pastry designs atop
your creation.
4 cups fresh blueberries
2/3 cup sugar
3 tablespoons lemon juice
2 tablespoons grape juice or other berry juice
6 tablespoons cornstarch
Pie crust for double crust pie, unbaked
1 egg yolk and 1 tablespoon milk, set aside
Preheat oven to 375 degrees F. Line pie plate
with pie crust dough, trimming off excess from
edges. Set aside. Wash berries, discarding
stems. Drain in colander. Combine sugar and
cornstarch; stir in lemon juice and grape juice.
Arrange berries in prepared, unbaked pie crust.
Pour sugar/liquid mixture evenly over the
contents of the pie. Cut remaining dough with a
star-shaped cookie cutter; place dough stars on
top of blueberries in the pie shell.
Brush exposed dough lightly with a mixture
of 1 egg yolk beaten with 1 tablespoon milk.
Sprinkle with sugar (white or colored), if desired.
Bake for about one hour, checking to make
sure pie is not browning too quickly. To prevent
over-browning, tent with aluminum foil.
Remove from oven when filling is bubbly
and no longer cloudy. Cool before slicing, or
serve warm with homemade vanilla ice cream.
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april/MAy 2013macon magazine I 77
