-
1
FOR THE SWEET YEAST DOUGH: In a large bowl, combine the milk, yeast, and the 1 tablespoon sugar.
-
2
Let stand until foamy, about 5 minutes.
-
3
To the yeast add the egg yolks, cooled melted butter, lemon zest, and 3/4 cup sugar and mix well with an electric mixer.
-
4
Add 4 to 4 1/2 cups flour, 1 cup at a time, stirring well after each addition.
-
5
The dough shouldnt be too thick, but it also shouldnt stick to your hands.
-
6
Transfer the dough to a floured surface and knead until smooth and elastic, about 7 minutes, adding the remaining flour as necessary to prevent sticking.
-
7
Shape the dough into a ball.
-
8
Place in a buttered bowl and turn to coat.
-
9
Cover with a linen or cotton (not terry cloth) kitchen towel or plastic wrap and let rise in a warm, draft free spot until doubled in bulk, about 1 1/4 hours.
-
10
Punch down the dough; it is now ready to use or it will keep, covered, in the refrigerator for up to 24 hours.
-
11
FOR THE CHEESE AND BLUEBERRY PIE: In a medium size bowl, combine the farmers cheese (dry cheese), 2 tablespoons of the sugar, sour cream, lemon zest, vanilla extract, and 1 egg yolk.
-
12
Beat with an electric mixer until the ingredients are just blended, about 30 seconds.
-
13
I put all of this in a food processor.
-
14
In another bowl, toss the blueberries with the remaining 4 tablespoons sugar.
-
15
On a floured surface with a floured rolling pin, roll out three fourths of the dough to a round about 13 inches in diameter.
-
16
Fit the dough into a greased 10-inch pie plate, letting the excess hang over the rim.
-
17
Spread the cheese mixture over the bottom.
-
18
Place an even layer of blueberries over the cheese.
-
19
Roll the remaining pastry into a round about 10 inches in diameter.
-
20
Cut into strips no more than 1/4 inch wide (the yeast dough expands during baking).
-
21
Weave the strips in a lattice fashion over the top of the pie and fold the ends in at the edge of the bottom crust.
-
22
Pinch tightly to seal.
-
23
Press decoratively around the edge with the tines of a fork.
-
24
Let the pie rest, covered, for 30 minutes.
-
25
Preheat the oven to 375 F. Beat the remaining egg yolk with 1 tsp.
-
26
milk.
-
27
Brush the top of the pie with the egg wash and bake in the middle of the oven until deep golden, about 40 minutes.
-
28
Cover with a linen or cotton (not terry cloth) kitchen towel and cool on a rack.
