Blueberry Pie



INGREDIENTS:

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

DIRECTIONS:

1. Preheat oven to 425 F.

2. Line a 9-inch pie pan with pastry dough (more).

3. 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.

4. 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.

Serves 6



Blueberry Pie