Yields: 1 pie - 6 servings
1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
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. In a large
bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and
Spoon or mound into pie shell. Dot with the unsalted butter. Wet pie edges
with a bit of water.
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.