Blueberry Pie

• 2 unbaked 9-inch pie crusts
• 4 cups fresh or frozen blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, cubed
• 1 egg, beaten (for egg wash)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Line a 9-inch pie plate with one of the pie crusts.

3. 3

   In a large bowl, toss blueberries with sugar, cornstarch, lemon zest, lemon juice, and cinnamon.

4. 4

   Transfer filling into the pie shell and dot with cubed butter.

5. 5

   Top with the second pie crust. Place it whole and cut slits, or create a lattice top. Crimp edges to seal.

6. 6

   Brush the top crust with beaten egg.

7. 7

   Bake for 50 minutes, or until the crust is golden brown and the filling is bubbling. If crust browns too quickly, cover edges with foil.

8. 8

   Cool on a wire rack for at least 3 hours to allow filling to set before slicing.