1 Recipe pie crust; see * Note
1 lg Egg
1 tb Milk
3 pt Blueberries; picked over
2 tb Fresh lemon juice
1/2 c Sugar
1/4 c Ground cinnamon
2 tb Unsalted butter; cut in
-small pieces
* Note: Use the Martha Stewart’s Piecrust recipe or substitute your
own 9-inch double crust pie dough recipe. On a lightly floured work
surface, roll out half the dough to 1/8-inch thick circle, about 13
inches in diameter. Drape dough over a 9-inch pie pan, and transfer
to refrigerator to chill for about 30 minutes. Heat oven to 425
degrees. Whisk together the egg and milk to make egg wash, and set
aside. Combine the blueberries, lemon juice, sugar, flour, and
cinnamon, and turn onto chilled bottom crust. Dot with the butter.
Roll out the remaining piecrust dough to the same size and thickness.
(To make an extrawide lattice-top crust, roll out dough to one-eighth
inch thick, and cut four 3-inch wide strips. Chill the strips until
firm. Weave the strips over the filling, and seal the lattice to the
bottom crust with the eggwash.) Brush the rim of the crust with the
egg wash, place the other piecrust on top, trim to 1/2 inch over the
edge of pan, and crimp the edges with a fork or your fingers.
Transfer the pie to the refrigerator to chill until firm, about 15
minutes. Brush with the egg wash, and bake for 20 minutes. Reduce
heat to 350 degrees, and bake for 30 to 40 minutes more. Makes one 9
inch pie.
Yields
8 servings
