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Juneberry Pie

July 08, 2007

Makes one 9-inch pie

Dough for a 9-inch, double-crust pie

5 to 6 cups berries

1 tablespoon fresh lemon juice

3/4 cup sugar, plus 1 tablespoon divided

3 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter, cut into small pieces

1 tablespoon water

1 tablespoons milk

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Preheat oven to 425 degrees.

Divide dough into two pieces. Roll one into a 13-inch round, the other into a 12-inch round. Arrange larger piece in a 9-inch pie pan, leaving a 3/4-inch overhang. Refrigerate both pieces of dough.

In a large bowl, toss the berries with the lemon juice. Set aside.

In a medium bowl, mix together the 3/4 cup of sugar, cornstarch and salt. Sprinkle this mixture over the berries, then use a spatula to gently mix until berries are fully coated. Set aside for 15 minutes.

Spoon the berries evenly into the pie crust fitted in the pan. Sprinkle the butter pieces over the filling.

Brush the overhang of the crust with the water. Set the other half of the crust over the pie. Fold the overhang of the bottom crust over the edge of the top crust, then use your fingers to crimp them together.

Cut six steam vents. Use a pastry brush to brush the milk over the crust, then sprinkle it with the 1 tablespoon of sugar.

Place the pie on a baking sheet (or place foil on the oven rack to catch drippings) and bake 25 minutes. Reduce temperature to 350 degrees, cover the edges of pie with strips of foil and bake another 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Set on a wire rack to cool.

Makes one 9-inch pie.

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