Fresh pastry and end-of-summer berries.
1 recipe Perfect Pie Crust
4 cups fresh blueberries, washed and stems removed
2 tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
2 tbsp unsalted butter, diced into small pieces
1 tbsp milk
Step 1: Prepare pie crust dough. On a lightly floured surface, roll out half of the dough into a circle 13" in diameter. Place dough in a 9" pie pan and chill for about 30 minutes.
Step 2: Preheat oven to 425°F. To make the egg wash: in a small bowl, whisk together egg and milk and set aside.
Step 3: In a large bowl, combine blueberries and lemon juice. Sift together flour, sugar and cinnamon and toss with berries to coat. Turn filling into pie crust and dot with butter pieces. Roll out the remaining dough into a circle of the same size and place over top. Trim and crimp edges with a fork. Brush the top and edges with egg wash. Score the top of the pie with two cuts so steam can escape. Place pie on a cookie sheet. Bake on the lower rack of the oven for about 45 minutes until crust is golden brown. Cool on a rack and serve warm with vanilla ice cream is desired.