Page 103 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Sort through, destem, wash, and dry the blueberries. Toss them in
a bowl with the lemon juice and zest.

3
. Stir together the sugar, Clearjel, vanilla, nutmeg, and salt. (You
must stir the Clearjel with the sugar before adding it to the fruit.)
Gently stir the sugar mixture into the blueberries to coat them

evenly.
4

. Remove the bottom crust from the fridge and sprinkle it with an
even layer of Crust Dust. Add the blueberries and dot the top of the
fruit with the small pieces of butter.
5

. Preheat the oven to 350°F (175°C). Remove the second piece of
dough from the fridge and roll it into a 10-inch (25-cm) round. Cut it
decoratively (see Note on page 53) or make a simple vent. Place it
on top of the blueberries. Tuck the edges in between the pie plate
and the lower crust and crimp the edges together.

6
. Brush the top crust with the egg wash and sprinkle it with sanding
or turbinado sugar.

7
. Bake for 55 minutes, or until the top crust is dark golden brown, the
filling is bubbling, and the bottom crust has browned (you’ll only

see this if you’re using a glass pie plate).

NOTE
Clearjel is a modified cornstarch that thickens moisture-filled fruit
fillings beautifully without causing cloudiness; it also allows the
bright flavors to really shine.

A NOTE FROM THE SWEETIE PIE

I have nothing against using frozen berries in pies. Freezing is a
beautiful way to prolong a very short berry season and bring a