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Country Kitchen
March 1, 2013 Previous Recipe | Next Recipe
Blueberry Pie
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Tipsy Pudding
Blueberry Pie

1 cup flour
2 tablespoons confectioner’s sugar,
8 tablespoons butter, room temperature
¼ cup corn starch
Pinch salt
¾ cup water
4 cups blueberries
¼ cup granulated sugar
½ teaspoon lemon juice
¼ teaspoon finely grated lemon zest
Preheat oven to 375 F.

In a small bowl, combine flour and confectioner’s sugar. Using a pastry blender, cut in butter until mixture is finely crumbled. Pour onto a sheet of plastic wrap and top with another sheet of plastic wrap. Use the top sheet of plastic to press dough into a disk, then remove top sheet and wrap disk in the bottom piece of plastic wrap. Dough will be very tender, so handle as little as possible. Refrigerate dough 30 minutes. Again using plastic wrap to handle the chilled dough, mold across the bottom and up the sides of an ungreased 9-inch pie plate, preferably glass or ceramic. Remove plastic and bake crust for 10 – 12 minutes until golden. Cool crust before filling.
In a medium saucepan, whisk together the cornstarch, salt, and ¼ cup water to make a loose paste. Add 1 cup of blueberries, the granulated sugar, and the remaining ½ cup of water. Bring mixture to a boil, then reduce heat to medium and cook until sauce thickens, stirring constantly. Remove from heat and stir in the remaining 3 cups of blueberries, lemon juice and zest. Pour into pie shell and cool before serving.

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