Blueberry Pie
- 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 6 cups blueberries, fresh or frozen (thawed and drained if frozen)
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into bits
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Line a 9-inch pie plate with 1 rolled-out crust and place in the refrigerator to chill.
- Put the blueberries in a bowl, add the lemon juice, and stir to coat.
- Separately, combine the sugar, flour, and cinnamon, mix thoroughly, and then stir into the blueberries.
- Spread the filling in the crust, and scatter the butter over the top.
- Brush the rim of the crust with the egg wash, cover with the second rolled-out crust, and seal and flute or crimp the edges.
- Put the pie in the refrigerator to chill until firm, about 30 minutes.
- Store the remaining egg wash in the refrigerator too.
- Preheat the oven to 425F.
- Brush the top crust with egg wash, then score the top with 2 perpendicular cuts for steam vents.
- Bake for 20 minutes, then lower the oven temperature to 350F and bake for another 30 to 40 minutes, until the juices are bubbling and the crust is golden brown.
- Cool on a wire rack for at least 2 hours before slicing, then chill in the refrigerator until ready to serve.
- Serve chilled or warm.
pie pastry, blueberries, lemon juice, sugar, allpurpose, ground cinnamon, cold unsalted butter, egg
Taken from www.epicurious.com/recipes/food/views/blueberry-pie-390039 (may not work)