---------- Recipe via Meal-Master (tm) v8.05
       Title: Blueberry Lattice Pie
  Categories: Pies, Bakery
       Yield: 1 servings
            Sweet dough for a 2 crust
       2 pt Blueberries; rinsed,
            -drained and
            Picked over
     3/4 c  Sugar
       3 tb Cornstarch
       3 tb Water
       1 ts Finely grated lemon zest
     1/2 ts Ground cinnamon
     1/4 ts Freshly grated nutmeg
       2 tb Unsalted butter
            Egg wash: 1 egg well beaten
            A pinch
       1 ts Sugar for finishing the top
            The pie; optional
            One 9 inch pyrex pie pan
   Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18 Prepare and chill the
   dough. To make the filling, combine 1 cup of the blueberries with the sugar
   in a nonreactive saucepan. Bring to a simmer over low heat, stirring
   occasionally, until the sugar is melted and the mixture is very liquid
   about 5 minutes. Combine the cornstarch and water in a small bowl and whisk
   the blueberry and sugar mixture into it. Return everything to the pan and
   cook, stirring constantly, over low heat, until the mixture comes to a
   boil, thickens and becomes clear. If it does not become clear, continue to
   cook over low heat for a few more minutes, until it does. Pour into a large
   bowl and stir in the remaining filling ingredients, except the blueberries,
   then add the remaining 3 cups blueberries. Cool. Set a rack at the upper
   and lower thirds of the oven and preheat to 400 degrees. Roll out the
   bottom crust and arrange in pan. Pour the cooled filling into the bottom
   crust. Prepare a lattice top crust. Flute the edge of the pie and carefully
   brush it with egg wash. If you wish, sprinkle the top of the pie with
   sugar. Place the pie in the oven on the lower rack and reduce the
   temperature to 375 degrees. Bake for about 40 minutes, until the crust is
   baked through and a deep golden brown and the filling is gently bubbling.
   If the top crust has not colored sufficiently after 30 minutes of baking,
   move the pie to the upper rack of the oven for the last 10 minutes. Cool
   the pie on a rack.
   Yield: one 9-inch pie Variation:  top with Almond Crumble topping.