4 cups fresh blueberries
3 T. cornstarch
zest of 1/2 lemon
1 T ground cinnamon
1/4 t. fresh grated nutmeg
1 cup sugar
1/3 c. water
2 Pie crusts ( I cheated today and used store-bought Pillsbury) thawed in fridge but kept cold
Simple syrup:
Put sugar and water in saucepan. Melt and reduce over low heat on stove until sugar melts, remove from heat. Add cinnamon and nutmeg. Let cool completely.
Roll out crusts. Add cornstarch and zest of lemon to blueberries. Blend with Simple syrup.
Pour into bottom crusts. Add dollops of butter (about 2 T. cut in cubes) over blueberries. Top with top crust. Use tines of fork to crimp and seal top crust. Brush top crust with a beaten egg. Place 5 one inch slits in top crust with knife to allow for steam release.
Preheat oven to 425 degrees
Place pie on cookie sheet and bake for 10 minutes, then reduce to 350 degrees and bake another 40 minutes.
Let cool 30 minutes before serving. I serve mine with a sprinkle of confectioner's sugar or a dollop of fresh whipped cream.
No comments:
Post a Comment