Blueberry Pie

Ingredients

• One recipe for a top and bottom crust from our no-fail pastry crust dough
• 6 cups of fresh blueberries, rinsed and stems removed
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1/4 cup cornstarch, all-purpose flour, or quick cooking "minute" tapioca, for thickening
• 1/2 cup white granulated sugar
• 1/2 teaspoon cinnamon
• 1 egg
• 1 tablespoon milk

Directions

1. Pull one dough disk from the refrigerator and give it 5 to 10 minutes on the counter so it softens just enough to roll. Set it on a clean, lightly floured flat surface, then roll it into a circle about 13 inches wide.
2. Lay the rolled dough into a 9-inch pie pan. Trim the overhang so it extends 1/2 inch past the edge of the pan, then slide the crust into the refrigerator to chill.
3. In a large bowl, combine the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice. Stir gently, just until the berries are evenly coated with the sugar and thickener.
4. Take the chilled bottom crust out of the refrigerator and spoon the sugar-coated berries into the pan.
5. Roll the second dough disk to match the first in size and thickness, then lay it over the blueberry filling. Fold the top crust over and under the edge of the bottom crust, then crimp the border with your fingers.
6. Put the pie back in the refrigerator while you make the egg wash, and heat the oven to 425 degrees F.
7. Whisk the egg and milk together, then brush the mixture over the top crust. Cut several slits in the top of the pie so steam has a way to escape as it bakes.
8. Set the pie on the middle rack of the oven, with a foil or Silpat lined baking pan on the lower rack to catch any filling that bubbles over. Bake for 20 minutes at 425 degrees. Lower the heat to 350 degrees F and continue baking for 30 to 40 minutes more, until the juices are bubbling and thickened. Move the pie to a wire rack and let it cool completely before serving.