Blueberry Pie

Cribbed from here and slightly edited/improved.

Prep time: about 15 min.

Cooking time: 50 min.

Preheat oven to 400 degree; defrost or un-chill

1 Pepperidge Farm pastry crust (top and bottom crusts)

In a quite large bowl, sprinkle

5 cups fresh blueberries (or 6-7 if using quiche pan). [1 lb is about 3 or 3.5 cups]

with

1 T lemon juice,

1 t vanilla

zest of one lemon.

Set aside.

Roll out half the pastry crust and place into a 9-inch pieplate or onto a quiche dish, slightly overlapping the edges.

Whisk together

1 cup sugar,

1/2 cup flour

1/8 t salt

1/2 t ground cinnamon

in a bowl. Add to berries, stirring well to coat them and evenly distribute the dry ingredients. Pour the berries into the pieplate and dot with

1-2 T butter or margarine

Cover the pie with the remaining pastry; seal and crimp the edges.

Cut slits in the top of the crust to allow steam to escape.

Beat

one egg

and brush the top of pastry with it. Then sprinkle the top of the pasty, from a height, with

1 t sugar

Place on a jelly roll pan to catch any drips, and bake at 400° for art 50 minutes or until golden.

Cover edges with aluminum foil to prevent overbrowning, if necessary.

Let cool quite a lot to let the pectin set up, or it'll be a gloppy mess when you serve it.