Blueberry Pie with Marmalade


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Blueberry pie can be made throughout the year as long as the berries are frozen properly with they are in season. Do not thaw the berries before using. Just rinse them briefly in cold water and drain them very thoroughly on paper towels.

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  • Pastry:
  • 1 1/4 C. flour
  • 1/4 C. yellow cornmeal
  • 2 Tbs. sugar
  • 1 tsp. salt
  • 6 Tbs. chilled butter, cut into pieces
  • 4 Tbs. chilled vegetable shortening, cut into pieces
  • 5 to 8 Tbs. ice water
  • Filling:
  • 5 C. blueberries (2 pints)
  • 2 Tbs. lemon juice
  • 1/4 C. flour
  • 2 Tbs. yellow cornmeal
  • 1/3 C. orange marmalade
  • 1 egg yolk
  • 1 Tbs. milk

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In a large bowl, combine the flour, cornmeal, sugar, and salt. With a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Sprinkle 2 Tbs. of the water over the mixture and toss it with a fork. The dough should be just barely moistened, enough so it will hold together when it is formed into a ball. If necessary, add up to 6 Tbs. more water, 1 Tbs. at a time. Separate one third of the dough. Form both portions of dough into flat disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the larger portion of the dough to a 12 inch circle. Fit the dough into a 9 inch glass pie plate. Trim the overhang to an even ½ inch all the way around. Fold the overhang under and score the edge of the crust with the pastry cutter to form a decorative border. Prick the pastry with a fork. Place the pie shell in the freezer to chill for at least 15 minutes before baking. Meanwhile, roll out the remaining dough to a rough 9 inch square, then cut it into about twelve ½ inch wide strips. Working on a baking sheet lined with waxed paper, weave the strips of dough into a lattice. Place the lattice, still on the waxed paper, in the freezer to chill. Preheat the oven to 375 degrees. Make the filling and glaze: Place the blueberries in a large bowl, sprinkle them with the lemon juice, and toss gently. In a small bowl, stir together the flour, cornmeal, and marmalade, then stir the mixture into the berries; set aside. In a small bowl, stir together the egg yolk and milk. Pour the berry filling into the pie shell. Carefully place the lattice on top of the filling and trim the ends of the lattice strips even with the rim of the crust. Brush the rim and lattice with the egg glaze, and bake for 20 to 25 minutes, or until the crust is golden. Serve the pie warm or at room temperature.

Makes one 9 inch pie.

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