Adapted from Moosewood Cookbook
Preparation time: about 1 1/4 hours to prepare (including
baking)
Yield: 4 to 6 servings
1 double recipe pie crust (see
below)
extra flour for handling the dough
6 cups blueberries (fresh or frozen/defrosted)
2 tsp. grated lemon rind
2 Tbs. fresh lemonn juice
3/4 cup sugar
6 Tbs. flour
Preheat oven to 375°
Make a double recipe of pie crust dough (see below), and divide
it into 2 pieces, one slightly larger than the other. Lightly
sprinkle a clean work surface with flour, and roll out the larger
piece until it becomes a circle large enough to fit a 9-inch pie
pan. Fit it into the pan, building it up slightly at the
edges.
Now roll out the smaller piece of dough to a thin circle. Cut
it into narrow strips (about 1/4 inch wide), and gently set them
aside.
Place the berries in a medium-sized bowl, and sprinkle them
with all the remaining ingredients. Toss very gently until the
berries are evenly coated.
Pour the berry mixture into the crust, and decorate the top
with the strips of dough in a criss-cross pattern.
Place the pie pan on a tray, and bake in the bottom half of the
oven for 45 minutes, or until the filling is bubbly all around the
edges and the crust is lightly browned. Cool for at least 15
minutes before serving.
Pie Crust
6 Tbs. butter or maragine, cut into small
pieces
1 1/2 cups flour
about 4 Tbs. cold water, milk, or buttermilk
Use a pastry cutter, two forks, or a food processor to cut
together the butter and flour until the mixture is uniformly
blended and resembles coarse cornmeal. (The food processor will do
this in just a few spurts.)
Add just enough liquid (water, milk, or buttermilk) to hold the
dough together. Roll out the dough.