MARTHA STEWART'S BLUEBERRY PIE FILLING
Steps:
- Preheat the oven to 400 degrees. Roll out half of the dough into a circle large enough to fit a 2 inch deep 11 inch tart pan. Line the pan and refrigerate.
- Roll out the remaining pastry to a thickness of 1/8 inch and cut out leaf shapes. Transfer to a parchment lined baking sheet and refrigerate.
- Put blueberries in a large bowl and sprinkle with the flour, one cup of sugar and the butter.
- Toss so the berries are completely covered.
- Brush the entire pastry crust (edges and bottom) with the egg wash (egg and heavy cream) and pour the blueberries into the shell.
- Decoratively arrange the leaves on top of the fruit, covering it almost completely. Brush the leaves with the egg wash and sprinkle with 1 tablespoon of sugar.
- Bake the pie for 50 minutes or until the blueberry juices have bubbled and thickened.
- Let cool completely on a wire rack before cutting.
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