Best of Show - Starry Night Blueberry Pie ©

Directions

1. Line 9” pie pan with first crust (prick with fork, use pie weights to keep it from puffing up too much), crimp the edges, prebake at 400° til golden, cool, and set aside.
2. For the top crust: Using remaining dough, roll it out to 1/8” thickness, glaze it lightly, and use star-shaped cookie cutters to cut out “stars” of dough. Draw a circle on parchment paper, the diameter of which just slightly smaller than the inside edges of the baked pie shell. Put the parchment paper on a cookie sheet. Then place the stars within the circle, slightly overlapping, to form a spiral shape. Use light pressure where the stars overlap to just barely push the parts together (enough to hold them together). Sprinkle lightly with sugar and bake at 400° til just golden. Set aside.
3. For the filling: In a medium saucepan, put 1 c. of blueberries, 1/3 c. water, and Cointreau. Over medium heat, stir and bring to a boil. Reduce heat and simmer til berries are soft. Put mixture through a ricer or blend it in a blender, then strain out the skins. Return sauce to pan.
4. Dissolve the cornstarch in remaining 1/3 c. cold water. Add with the sugar to blueberry mix in pan. Bring to boil and stir constantly for 5 minutes or til thick. Cool slightly and add dash of salt.
5. When pie shell is cool, fill it with the remaining fresh berries. Carefully spoon the filling evenly over the blueberries. Chill for at least 2 hours.
6. Before serving, use your largest spatula to carefully lift the starry crown (the top crust) from the parchment paper and onto the pie.
7. Serve with whipped cream if desired and go right on to heaven.

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