Lattice Topped Blueberry Pie

By ctaubenheim

Ingredients

• 1 refrigerator pie crust
• 4 cps blueberries
• 1/2 cup sugar
• 2 1/2 Tbsp. cornstarch
• 2 Tbsp. water
• 1 Tbsp. freshly squeezed lemon juice
• 2 Tablespoon butter
• 1 large egg yolk
• 1 Tbsp heavy cream

Details

Cooking time 150mins

Preparation

Step 1

Roll out one sheet pie crust to flatten. Fit into a 9 inch pie dish. Chill pie shell and dough until firm, about 30 minutes. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 Tbsp water. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes. Stir in the remaining 3 cups blueberries and lemon juice. Preheat oven to 400. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of waxed paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8 inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal. Whisk cream and egg yolk. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Place pie on a parchment-lined baking sheet. Bake until crust beings to turn golden, about 20 minutes. Reduce oven temperature to 350. Continue baking, rotating sheet halfway thru, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes ore. Transfer pie to a wire rack to cool completely.