Sunday Dinner Blueberry Pie
- 1 stick salted butter at room temperature, plus more for the pan
- 2/3 cup sugar
- 1 large egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup almond flour
- 1 zest Grated, lemon
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves Note: I skipped this....
- 6 cups blueberries I used frozen ones from last years pickings....I let them defrost in a bowl for a few hours
- 1 cup sugar
- 1 cup sugar-free jam mixed berry, like Wegman's Triple Fruit
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice or more
- 1 dash cinnamon
- To make crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
- Meanwhile, to make filling: Heat large saucepan on medium high and add blueberries. Stir as blueberries start to soften - about 3 to 5 minutes. Add sugar, jam, lemon juice, and cinnamon. Continue to stir and bring to a slight boil. Turn down heat, add cornstarch and stir well. Bring mixture to a simmer and continue to stir while mixture thickens. (Note: you may want to add more cornstarch depending upon how thick you want your filling. I have a family that likes what I call...runny pies.) Remove from heat.
- Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough.
- Spread the filling evenly on the crust.
- Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. (Note: I'm not coordinated enough to do a true lattice pattern (over under under over).) Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
butter, sugar, egg, egg yolk, vanilla, flour, almond flour, zest, ground cinnamon, ground cloves, blueberries i, sugar, sugar, cornstarch, lemon juice, cinnamon
Taken from www.yummly.com/recipe/Sunday-Dinner-Blueberry-Pie-1674039 (may not work)