I could not resist posting my blueberry pie recipe. Blueberry pie is my favorite pie recipe and although this is not seasonal (unless perhaps you live in California), it is a nice corollary to the apple pie recipe.
First make the pie dough following my recipe for apple pie.
Divide the dough into two balls - one for the pie crust and one for the lattice.
Prepare the pie crust in the pie dish you are using with one of the balls of the crust dough. I absolutely love the pie dishes at Mackenzie Childs, as they make gorgeous service pieces that are a bit different from your run of the mill cookware.
To make the filling:
3-4 pints blueberries (depending on the size of your pie dish). I usually use 3 pints
1/2 cup sugar
1/4 cup cornstarch
1 1/2 T lemon juice
Before you mix the filling you should wash and squeeze the blueberries, by squishing them with my hands.
Fill the pie. and then prepare a lattice by rolling out the other ball of dough and cutting into strips.
Prepare an egg wash glaze by mixing one egg yolk with 1 T heavy cream.
Bake for 20 minutes at 400 F and then for 40-50 minutes at 350 F.
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Oh, that's beautiful.
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