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flour Brisee fresh blueberries sugar cornstarch freshly squeezed lemon juice unsalted butter egg yolk heavy cream
Viewed: 53 - Published at: 9 years agoIngredients
- All-purpose flour, for dusting
- Pate Brisee (page 224)
- 8 cups (about 4 pints) fresh blueberries, picked over
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
Method
- On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round.
- With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges.
- Trim dough to a 1/2-inch overhang all around.
- Fold edge of dough over or under, and crimp as desired.
- Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet.
- Chill pie shell and dough until firm, about 30 minutes.
- Place blueberries in a large bowl; with your hands, crush about 1/2 cup of the berries, letting them fall into the bowl as you work.
- Add the sugar, cornstarch, and lemon juice; stir to combine.
- Spoon mixture into chilled pie shell, mounding berries slightly in the center.
- Dot with butter.
- Remove the dough from the refrigerator.
- Using a 2 1/2-inch star cookie cutter, cut out about 25 stars; set aside.
- In a small bowl, whisk together egg yolk and cream.
- Lightly brush rim of chilled pie shell with egg wash.
- Arrange the reserved stars in a circular pattern on top of the fruit (with the tips touching), gently pressing over the berries, until covered.
- Brush the entire surface of rim and stars with egg wash, being careful not to let it pool.
- Freeze or refrigerate pie until firm, about 30 minutes.
- Meanwhile, preheat the oven to 400F, with the rack in the lower third.
- Place pie on a parchment-lined baking sheet.
- Bake until the crust begins to turn golden, about 20 minutes.
- Reduce oven temperature to 350F.
- Continue baking, rotating sheet halfway through,until the crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more.
- Transfer pie to a wire rack to cool completely.
- The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
- Pate brisee is chilled until firm, then cut into stars.
- The stars are placed, slightly overlapping, atop the fruit filling, then brushed with egg wash before baking.
