Blueberry Pie
Yields: 1 pie - 6 servings
1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing
Preheat oven to 425 F. Line a 9-inch pie pan with pastry dough (more). In a
large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and
lemon juice. Spoon or mound into pie shell. Dot with the unsalted butter. Wet
pie edges with a bit of water (more). Roll remaining pastry to fit top of pie.
Place on pie and press securely onto fruit and edges to seal. Trim edges and
crimp. Cut slits for steam to escape. Brush top of pastry with egg wash.
Place pie on baking sheets and place on lowest rack in oven. Bake for 20
minutes, reduce heat to 375 F. and bake until juices begin to bubble through
steam slits (about 35 to 45 minutes). Cool for 1 hour before serving.