Growing up we were fortunate to live near Sturbridge Village in Massachusetts – a living history village where you can step in and experience early New England life as they did from 1790-1840.  After spending the day there we would go to the Publick House for a traditional New England dinner which was always followed by their Blueberry Pie!

I have recently been in touch with Michael Glick the General Manager of the Publick House – and he kindly gave me the correct recipe for their Blueberry Pie.  I searched online, but wasn’t sure of the authenticity for the one I found – well he kindly gave me the real deal!

Recently I got mini tart pans – and I thought it would be great to make this Blueberry Pie into mini tarts.  It did take extra time, but they are so cute!  Along with the Publick House Blueberry Pie recipe I will show you how to lay down lattice pie top.

I par baked the tarts first:

 

 

Then I roll out the second half of dough and use a lattice cutter to make the strips. 

 

 

Then I lay down three strips in the same direction.  If you are doing a full size pie lay down more as needed.

 

 

Then I fold back the vertical middle strip, and lay down a horizontal strip, then place the vertical strip back where it was.

 

 

Then I fold down the outer two vertical strips and lay down a horizontal strip, and then replace the vertical strips. 

 

It takes some practice as sometimes the strips break, but it makes the pies look so cute! 

 

 

Here is the official recipe from the Publick House

PUBLICK HOUSE BLUEBERRY PIE

1 CUP SUGAR

1 1/2 TABLESPOONS CORNSTARCH

1/4 TEASPOON SALT

6 CUPS FRESH BLUEBERRIES

2 TABLESPOONS BUTTER

 

COMBINE SUGAR, CORNSTARCH AND SALT IN A MEDIUM SAUCEPAN.  ADD BERRIES AND MIX WELL.  COOK OVER LOW HEAT, STIRRING CONSTANTLY UNTIL MIXTURE IS THICKENED AND BUBBLY.  ADD BUTTER, MIXING WELL.  SET ASIDE AND LET COOL. 

 

 

PIE CRUST

2 CUPS ALL PURPOSE FLOUR

1/2 TEASPOON SALT

3/4 CUP VEGETABLE SHORTENING

6 TABLESPOONS ICE COLD WATER

 

COMBINE FLOUR AND SALT IN A MIXING BOWL.  CUT IN SHORTENING WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE MEAL.  SPRINKLE WATER OVER MIXTURE.  STIR WITH A FORK UNTIL DRY INGREDIENTS ARE MOISTENED.  DIVIDE DOUGH BALL IN HALF.

 

ROLL HALF  OF PASTRY TO FIT A 9” PIE PLATE.  POUR THE COOLED BERRY MIXTURE INTO THE PASTRY SHELL.  ROLL SECOND HALF OF DOUGH TO 1/8”-1/4” THICKNESS.  CUT INTO 3/4 INCH WIDE STRIPS AND ARRANGE IN A LATTICE DESIGN OVER FILLING AND TRIM THE EDGES.  SEAL.  BRUSH THE TOP WITH AN EGG WASH (1 EGG MIXED WITH 2 TABLESPOONS WATER) THEN SPRINKLE WITH COURSE SUGAR.  BAKE AT 400° FOR 20 MIN.  REDUCE HEAT TO 350° AND CONTINUE BAKING 30 MINUTES OR UNTIL THE CRUST IS LIGHT BROWN.

 

Notes – Ignore the urge to add liquid to the blueberry mixture – it takes about 20 min. to cook down properly, but it does start out very dry looking.  I baked the mini tarts at 375 for 35° min.

- Helping you achieve your Domestic Success!

 

Tags: blueberry pie, blueberry tart, publick house

This entry was posted on Monday, July 5th, 2010 at 6:07 am and is filed under Baking - Sweets, Chill'n in the Kitchen!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.