Blueberry Pie

Make the pie crust. Turn dough out onto a lightly floured work surface, divide in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour.

Remove one disk of the dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick. Place in a lightly greased 9 inch pie pan and gently press into the corners and sides of the pan with your fingers. Trim off excess dough, leaving a 1/2 inch overhang. Refrigerate for at least 30 minutes, up to three hours.

Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan.

Remove the second disk of dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick (it should be slightly larger than the diameter of the pie). Using a straight edge, slice the dough into 1 inch strips. Place strips over pie in a lattice pattern. Cut off lattice excess so that it is even with the edge of the pan. Fold over overhang from the bottom, to form a neat edge. Crimp edges with a fork, or your fingers. Lightly brush lattice and crust with egg wash. To help relax the pastry and help the pie hold its shape, refrigerate for at least 1 hour before baking.

Preheat oven to 375 degrees. Bake pie for 50-60 minutes, until the juices in the center of the pie bubble thickly. If the crust begins to over-brown, wrap the pie in foil. Let pie cool on a rack at least 2 hours before serving.

Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving.

Serve with some vanilla ice cream.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.