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About the Recipe: Freshness explodes from the flavor of the juicy blueberries lightly sweetened with dried cranberries. It’s baked in a tart pan for a lighter slim pie, covered with an attractive lattice crust, and drizzled lightly with lemon/orange glaze. It is “Berry” delicious!
My Pie Recipe: Top Winning Recipe from New Jersey in Crisco’s National Pie Recipe Contest.
Cook’s Note: If blueberries are very fresh and juicy, use only about 3-1/2 to 3-3/4 cups. This will eliminate them overflowing the tart pan. If they are drier berries, use the 4 cups. For a pie with a tart taste, place 1 teaspoon of lemon juice in the orange juice.
Baking the Tart: In a small bowl, whisk egg yolk and water; lightly brush over pastry strips. Bake in preheated 400-degree F oven for 50 minutes or golden brown. Cover tart with foil if brown too quickly. Remove from oven; let cool. Loosen sides; remove tart pan sides.
Mix Light Glaze: In a small bowl, stir confectioners’ sugar and 1 to 2 teaspoons of lemon or orange juice until smooth; lightly drizzle over lattice crust. Yield: one 10-inch pie tart
Serves: 8 to 10
pdf for Copy of Recipe -Peek-A-Blueberry Pie
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