Pie - Blueberry

Blueberry Pie

6 cups fresh blueberries (about 2 pounds or appx. 3 pints)
1 cup granulated sugar (depending on tartness of berries)
1/4 cup corn starch
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons butter, cut into small pieces

1 large egg
1 tablespoon cream (or milk)

Pastry for double-crust pie
----------------------------------------------------------------
Drape bottom dough over a 9" regular pie pan; refrigerate about 30 minutes.

Stir sugar, cornstarch, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the top crust.  Make egg wash by whisking egg yolk and cream, and set aside. 

Dot berries with butter and place the top crust in place.  Crimp the edges to seal and cut decorative slits in top crust to allow steam to escape.  Brush entire crust with the egg wash.    Refrigerate pie for 20 minutes before baking.

Preheat oven to 400 degrees. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).

Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.  Be sure the filling is bubbling vigorously before you remove the pie or the filling will be thin and cause the filling to "run" and the crust to be soggy.

Allow pie to cool completely (3 to 4 hours) before serving so the filling will "set".