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

1. Line a 9-inch pie plate with 1 rolled-out crust and place in the refrigerator to chill.
2. Put the blueberries in a bowl, add the lemon juice, and stir to coat.
3. Separately, combine the sugar, flour, and cinnamon, mix thoroughly, and then stir into the blueberries.
4. Spread the filling in the crust, and scatter the butter over the top.
5. 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.
6. Put the pie in the refrigerator to chill until firm, about 30 minutes.
7. Store the remaining egg wash in the refrigerator too.
8. Preheat the oven to 425F.
9. Brush the top crust with egg wash, then score the top with 2 perpendicular cuts for steam vents.
10. 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.
11. Cool on a wire rack for at least 2 hours before slicing, then chill in the refrigerator until ready to serve.
12. 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)