Blueberry Pie
***Makes 2 Pies
Filling
3/4 Cup Sugar
3 Tbsp. Cornstarch
1/4 Tsp. Salt
1/2 Tsp. Cinnamon
4 Cups Fresh Blueberries
1 Tbsp. Butter​, cut up into 8 bits
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Egg Wash
1 Egg, Beaten
1 Tbsp. Turbinado (Cane) Sugar
-Gently roll both pie doughs thinly with a rolling pin and line one of them over your pie dish
-In a bowl, mix your first filling ingredients
-Pour into your pie dish, evenly distributing your filling
-Sprinkle little bits of butter all over your filling
(this allows for a tastier and creamier filling)
-Top with your second pie dough, and trim and seal the edges of your pie
-Brush the top with your egg wash and sprinkle sugar all over your pie
-Cut 4 slits on the top of your pie to create a vent (this allows for good airflow throughout your pie while it cooks)
-Bake for 50-60 minutes at 375º Fahrenheit or until the crust is golden brown
-Remove from oven, and let cool for 5 minutes
(Most recipes will tell you to let your pie cool for hours or until it is room temperature but I believe that there is nothing better than hot pie fresh out of the oven)
-Top with a scoop of vanilla ice cream and enjoy!
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***To have a lattice top to your pie, where the top crust is in a criss-cross shape, watch this video from 0:40-1:37