Jennifer Trainer Thompson's ''Very Blueberry" cookbook is a slender volume with every imaginable way to use the small blue fruits. The Williamstown resident, who has been nominated for national awards, heaps five cups of berries into her flaky dough, which is topped with a turbinado sugar glaze. Makes one 9-inch pie.
|2 1/2||cups flour|
|1/2||cup unsalted butter, cut into small pieces|
|1/3||cup solid vegetable shortening|
|1||tablespoon granulated sugar|
|6||tablespoons ice water|
|Flour (for sprinkling)|
2. Add the sugar and pulse once. Sprinkle the mixture with 3 tablespoons of the water. Pulse several times, then add the remaining water 1 tablespoon at a time until the dough forms large clumps.
3. Turn the dough out onto a lightly floured counter and shape it into two flat cakes. Wrap in foil and refrigerate for 30 minutes.
|Pinch of salt|
|1||cup granulated sugar|
|1||tablespoon lemon juice|
|1/2||teaspoon ground cinnamon|
|2||tablespoons unsalted butter|
2. In a large bowl combine the flour, cornstarch, salt, sugar, lemon juice, cinnamon, and blueberries. Toss gently.
3. On a lightly floured board, roll one piece of dough to a round that is 10 inches in diameter. Lift the dough onto the rolling pin and ease it into the pan, letting the excess hang over.
4. Spoon the fruit into the dough. Cut up the butter and dot the fruit with it.
5. Roll the other piece of dough to a 9-inch round. Lift it onto the fruit. Crimp the top and bottom edges together.
|1||egg, lightly beaten|
|2||tablespoons turbinado sugar (from specialty markets)|
1. In a bowl, whisk the egg and milk. Brush the mixture over the crust. Sprinkle with turbinado sugar. Make slits in the top crust with the tip of a knife.
2. Set the pie on a rimmed baking sheet. Bake the pie for 1 hour or until the juices are bubbling at the edges and the pastry is golden. Let the pie cool on a wire rack for 30 minutes before serving.
Adapted from''Very Blueberry"