9″ double pie crust, store bought or homemade
6 cups blueberries, washed and drained
2 tbsp fresh lemon juice
1/2 cup sugar
1/4 cup flour
3/4 tsp cinnamon
2 tbsp unsalted butter
Egg wash (1 egg + 1 tbsp milk, beaten together)
Preheat your oven at 425F.
Roll out the pie crust dough and line a 9″ pie pan with a 1″ overhang. Chill in fridge for 30 minutes.
Mix the blueberries, lemon juice, sugar, flour and cinnamon thoroughly. Fill the lines pie pan. Dot with the butter.
Roll out the second pie crust dough and cover the pie. Fold the edges under the first pie crust overhang and seal / flute or crimp the edges. Cut 4 vents and brush all over with the egg wash. Chill pie in fridge for 30 minutes.
Bake for 20 minutes. Then turn down the oven to 350F and bake for a further 30 minutes. Cool for 2 hours before serving so that the filling has time to coagulate.
Serve with good vanilla ice-cream.