Blueberry Pie

Makes one deep dish pie

• Double pie crust, my food processor pie crust recipe
• 8 cups of fresh or frozen blueberries
• 1 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons fresh lemon juice
• 1/3 cup of Clearjel
• 2 Tablespoons butter, cut into eight pieces
• one egg, for egg wash topping
• sparkling sugar for the topping

Directions

Preheat your oven to 425 degrees F. Roll out the dough for your bottom crust so that it is larger than your pie plate. Grease your pie plate for easy removable of your pie slices when serving. Place the pie dough into the pie plate.

Mix the sugar, cinnamon, and Clearjel together in a medium bowl. Place the blueberries in large bowl. pour the sugar mixture over the blueberries and toss gently. Pour the blueberry mixture into your pie crust. Dot the blueberries with the butter and sprinkle the lemon juice over the berries. Place the pie in the refrigerator while you roll out the other pie crust.

Roll out the top pie crust. Cut strips for your lattice topping, if using. Place the pie crust on top of the blueberries. Roll the edges of the lattice and the bottom crust together. Make a decorative edge. Roll leftover pieces of the pie crust to make decorative embellishments for your pie. Beat the egg and brush lightly over the crust. Use the egg wash as the glue for your embellishments. Sprinkle with the sparkling sugar.

Bake the pie on the center rack of your oven for 15 minutes. Reduce the oven temperature to 350 degrees F. Continue baking the pie until the filling is bubbly, about 50 minutes if using fresh blueberries and 65 minutes for frozen blueberries. Cool completely before cutting.