according to Steven Raichlen. He said he ate the whole thing at one sitting. The recipe comes from his longtime friend and cooking associate, Chris Kauth.
The World's Best Blueberry Pie
1 batch basic pie dough
Filling
2 pints fresh blueberries
6 TB. butter
3/4 cups brown sugar
1/3 tsp. cinnamon
Grated zest of 1 lemon
Juice and grated zest of 1 orange
1/4 cup white sugar, or more to taste if berries are tart
1/3 cup cornstarch
1/2 tsp. vanilla extract
Juice of 1 fresh lime, or to taste
Glaze
3 TB. milk
1 egg yolk
1. Roll out 2/3 of the pie dough and use it to line a 10" glass pie pan. Save the remaining dough for the top.
2. Wash and pick through the berries. Place HALF the blueberries in a heavy saucepan with the butter, brown sugar, cinnamon and citrus zest. Bring this mixture to a boil and cook the berries for 3 to 5 minutes or until tender.
3. Whisk the orange juice, white sugar and cornstarch to a smooth paste in a small bowl. Stir this mixture into the berries and bring the mixture to a boil, it should thicken. Remove the pan from the heat and cool. When the mixture is completely cool, whisk in the remaining berries, plus the vanilla and lime juice to taste. Add additional sugar if necessary: the mixture should be pleasantly sweet and refreshingly citric.
4. Preheat the oven to 425F. Spoon the filling into the pie crust. Roll out the remaining dough and make a crust or lattice for the top. Beat the milk and egg yolk together to make the glaze. Brush the edges of the crust with glaze to seal the top to the bottom crust. Brush the top crust with glaze. Bake the pie at 425 degrees for 15 minutes, then REDUCE the heat to 325 degrees and continue baking for 30 to 45 minutes, or until the crust is nicely browned. The pie is delicious warm (try it with vanilla ice cream); it isn't bad cold, either. Normally serves 8, but can be dispatched by 1 or 2 people (lol)
Source: "Celebration of the Seasons" Steven Raichlen- 1988
The World's Best Blueberry Pie
1 batch basic pie dough
Filling
2 pints fresh blueberries
6 TB. butter
3/4 cups brown sugar
1/3 tsp. cinnamon
Grated zest of 1 lemon
Juice and grated zest of 1 orange
1/4 cup white sugar, or more to taste if berries are tart
1/3 cup cornstarch
1/2 tsp. vanilla extract
Juice of 1 fresh lime, or to taste
Glaze
3 TB. milk
1 egg yolk
1. Roll out 2/3 of the pie dough and use it to line a 10" glass pie pan. Save the remaining dough for the top.
2. Wash and pick through the berries. Place HALF the blueberries in a heavy saucepan with the butter, brown sugar, cinnamon and citrus zest. Bring this mixture to a boil and cook the berries for 3 to 5 minutes or until tender.
3. Whisk the orange juice, white sugar and cornstarch to a smooth paste in a small bowl. Stir this mixture into the berries and bring the mixture to a boil, it should thicken. Remove the pan from the heat and cool. When the mixture is completely cool, whisk in the remaining berries, plus the vanilla and lime juice to taste. Add additional sugar if necessary: the mixture should be pleasantly sweet and refreshingly citric.
4. Preheat the oven to 425F. Spoon the filling into the pie crust. Roll out the remaining dough and make a crust or lattice for the top. Beat the milk and egg yolk together to make the glaze. Brush the edges of the crust with glaze to seal the top to the bottom crust. Brush the top crust with glaze. Bake the pie at 425 degrees for 15 minutes, then REDUCE the heat to 325 degrees and continue baking for 30 to 45 minutes, or until the crust is nicely browned. The pie is delicious warm (try it with vanilla ice cream); it isn't bad cold, either. Normally serves 8, but can be dispatched by 1 or 2 people (lol)
Source: "Celebration of the Seasons" Steven Raichlen- 1988