On nightline, martha stewart's blueberry pie recipe

Pate Brisee (recipe follows)

2 pounds (about 7 cups) fresh blueberries, selected over and washed

1/2 cup granulated sugar

1/4 cup corn starch

1/4 teaspoon ground cinnamon

1 tablespoon freshly squeezed lemon juice

1 large egg yolk, for egg clean

1 tablespoon heavy cream, for egg clean

Fine sanding sugar, for sprinkling

Elements for Pate Brisee

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 stays) cold unsalted butter, reduce small pieces

1/4 to at least oneOr2 cup cold water

An Email From Martha Stewart Concerning the Pate Brisee:

The wealthy flavor, delicate texture, and flexibility of pate brisee have managed to get the conventional at Martha Stewart Living as well as in this book, where it's employed for pies and tarts both sweet and savory.

From three primary components -- flour, body fat, and water -- along with a little salt and sugar, you receive a crust that's incomparably flaky, yet sturdy enough to contain nearly any filling. An exciting-butter pate brisee tastes best, however, many cooks use shortening or lard for further tenderness.

The title pate brisee means "damaged pastry," and describes cutting the butter in to the flour, either manually or having a mixer. The butter-flour mixture should resemble coarse meal, with a few bits of butter how big small peas, before cold water is rained in it these items of unincorporated butter give pate brisee its notoriously flaky texture by delivering steam because they melt.

Makes enough for just one 9-inch double-crust cake or two 9-inch single-crust pies

Planning the Pate Brisee:

1. Pulse flour, salt, and sugar inside a mixer (or whisk together manually inside a bowl). Add butter, and pulse (or rapidly decline in having a pastry blender or perhaps your tips of the fingers) until mixture resembles coarse meal, with a few bigger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix having a fork) until mixture just starts to carry together. If dough is simply too dry, add 1/4 cup more water, 1 tablespoon at any given time, and pulse (or mix having a fork).

2. Divide dough in two onto two bits of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each right into a disk utilizing a moving pin. Refrigerate until firm, well covered with plastic, one hour or as much as one day. (Dough could be frozen as much as 3 several weeks thaw in refrigerator before using.)

Planning the Blueberry Cake: