Blueberry pie (Pies)

                Try it with softened vanilla ice cream.

One 9-inch double crust pie

• 1 Old-Fashioned Dough, click here for recipe
• 5 cups fresh blueberries, rinsed and dried
• ½ cup sugar, plus additional for sprinkling on the top crust
• 2½ tablespoons instant tapioca
• ½ teaspoon ground cinnamon
• 2 teaspoons fresh lemon juice
• 2 tablespoons unsalted butter, softened
• Egg glaze made by beating together well 1 large egg and 3 tablespoons cold water

1. Place the blueberries in a large mixing bowl ; in a small bowl, stir together with a wire whisk the sugar, tapioca and cinnamon.
2. Add the sugar mixture and the lemon juice to the blueberries and toss lightly to combine ; let stand for 15 minutes.
3. Preheat the oven to 425F.
4. Line the pie plate with the bottom crust and spoon the blueberries and all their juices into it, monding them so that are slightly higher in the center than on the sides ; dot the filling with the butter.
5. Arrange the top crust over the blueberries ; trim the edges of the pastry, leaving a 1-inch overhang on both top and bottom crust ; fold them under to form a thick and high edge.
6. Flute the edges decoratively, pressing together with your thumb and forefinger.
7. Make several 1-inch steam vents near the center of the top.
8. Bake the blueberry pie for 15 minutes ; reduce the oven temperature to 375F and continue to bake for about 35 minutes, until the juices are bubbling in the center and the pastry is browned.
9. Ten minutes before the end of the baking time, brush the top crust with the egg glaze and sprinkle it with sugar.
10. Let the pie cool completely on a wire rack before serving.

BON APPETIT