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Ingredients
- Egg Wash:
- • 3 pints blueberries, cleaned & stems removed (6 cups)
- • 2 tbsp freshly squeezed lemon juice
- • 1/4 cup all purpose flour (for thickening)
- • 1/2 cup sugar
- • 1/4 tsp ground cinnamon
- • 2 tbsp unsalted butter, cut into small pieces
- • 1 egg
- • 1 tbsp milk
- Whisk egg & milk together; set aside.
Preparation
Step 1
Combine blueberries, flour, cinnamon, lemon juice & sugar. Place in chilled bottom crust of pie pan. Dot the top with butter pieces. Roll out remaining dough the same size and thickness. Brush the rim with egg wash, then place dough on top. Crimp the edge of the dough with a fork or your fingers. Transfer pie to the fridge to chill and firm, about 30 minutes. Heat over to 425.
Remove from refrigerator. Brush top with egg wash. Score the pie with steam vents then bake for 20 minutes at 425. Reduce heat to 350 and bake for additional 30 – 40 minutes or until juices are bubbling. Let cool before serving.