George's Blueberry Pie
Each year, Martha's brother, George Christiansen, uses blueberries he froze during the summer to make a delicious blueberry pie for the family Thanksgiving table. To freeze your own blueberries for use throughout the year, place fresh berries in a single layer on a baking pan, and freeze until hard. Transfer the frozen berries into a resealable plastic bag, and freeze until ready for use.
- Pate Brisee
- 1 large egg
- 1 tablespoon milk
- 6 cups frozen blueberries
- 2 teaspoons lemon juice
- 1/2 cup sugar (or less, depending on the sweetness of the berries)
- 1/4 cup all-purpose flour
- Pinch of ground, cinnamon
- Pinch of freshly grated nutmeg
- 1 tablespoon unsalted butter
- 1 tablespoon sugar, for sprinkling
On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes.
Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter.
Roll out the remaining piecrust dough to the same size and thickness. Brush the rim of the piecrust with the egg wash, and place the other piecrust on top. With scissors or a knife, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife, pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
Brush with the egg-wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes.