Pate Brisee — (dough for 2
Pies)
6 pt Fresh blueberries
2 c Sugar — plus 2 tablespoons
1/2 c All-purpose flour
Grated zest and juice of 1
Lemon
1 lg Egg — beaten with 1
ts Water, for glaze
On a lightly floured board, roll out two pieces of Pate Brisee dough to a
thickness of 1/8 inch; use these to line two 9-inch pie tins. Chill
thoroughly.
Roll out remaining two pieces of dough to form circles at least 10 inches
in
diameter; chill on a cookie sheet.
In a large bowl combine berries, 2 cups sugar, flour, and lemon zest and
juice. Fill chilled pie shells with berry mixture. Lay pastry circles on a
lightly floured board and cut a star out of each center. (Do this by hand
or
with a cookie cutter.)
Brush edges of bottom shells lightly with glaze, and top with pastry
circles, centering stars. Trim overhanging pastry to within 3/4 inch and
crimp edges together. Chill pies for 30 minutes.
Heat oven to 400 degrees. Brush pies with remaining glaze and sprinkle with
remaining sugar. Bake 50 to 60 minutes, until juices are bubbling and
crust is
golden brown. Let stand at room temperature for about 20 minutes before
serving.
Note: Analysis is based on 8 servings per pie.This recipe makes 2 pies.
Per serving: 542 calories; 25.5 g fat (10.9 g saturated fat; 42 percent
calories from fat); 44 mg cholesterol; 291 mg sodium; 75.6 g carbohydrates.
Yields
16 Servings