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 Blueberry Chef
 - Recipes for Blueberries.

FRESH GLAZED BLUEBERRY PIE

Press-in pastry

1 - 1/4  cups all purpose flour

3 Tbsp sugar

pinch salt

1/4 tsp baking powder

6 Tbsp chilled butter, cut into 8 pieces

1 large egg, beaten

Blueberry filling:

4 cups blueberries, divided

1 cup water, divided

6 Tbsp cornstarch

1 ½ cup sugar

pinch each of salt, cinnamon and nutmeg

2 Tbsp lemon juice

For the pastry: Mix flour, sugar, salt and baking powder in large bowl.  Using fingertips, work butter into dry ingredients until mixture resembles coarse crumbs.  Stir in egg with a fork.  Do not overwork, mixture should be crumbly.

 Lightly spread crumbly mixture evenly over bottom and up sides of 9-inch pie plate.  With floured fingertips, press down and flute edges. Cover with plastic wrap and chill at least an hour.  Using a fork, prick bottom and sides of pie shell.

Line with wax paper and fill with dried beans.  Bake at 350 f for about 15 minutes or until it begins to brown.  Remove dried beans and wax paper.  Return pie shell to oven and bake an additional 10 minutes or until golden brown.  Place on wire rack to cool. 

Filling and assembling: Place 1 cup berries in saucepan; crush lightly.  Add ½ cup water.  Cook until mushy, then force through sieve.

Combine cornstarch, sugar, salt and spices.  Add remaining ½ cup water.  Add to blueberry juice and cook over low heat until thickened and clear.

Remove from heat and add lemon juice.  Cool slightly.  Stir in remaining berries.  Spoon into pie shell and cool.  Makes 1 (9-inch) pie.