BLUEBERRY PIE
Steps:
- Preheat Oven to 400
- Place bottom crust in pie pan and refrigerate
- Make the filling: Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.
- smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling- discard it).
- Dot the pieces of butter on top of the filling.
- Arrange/Lattice the top crust
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- Tent the crust with Aluminum Foil
- Place the pie onto a large baking sheet and bake for 20 minutes.
- Take the aluminum tent off the crust
- Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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