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1
Prepare and refrigeratethedough.
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2
To make the filling, combine 1 c. of the blueberries with the sugar in a nonreactive saucepan.
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3
Bring to a simmer over low heat, stirring occasionally, till the sugar is melted and the mix is very liquid about 5 min.
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4
Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mix into it.
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5
Return everything to the pan and cook, stirring constantly, over low heat, till the mix comes to a boil, thickens and becomes clear.
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6
If it does not become clear, continue to cook over low heat for a few more min, till it does.
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7
Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add in the remaining 3 c. blueberries.
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8
Cold.
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9
Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees.
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10
Roll out the bottom crust and arrange in pan.
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11
Pour the cooled filling into the bottom crust.
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12
Prepare a lattice top crust.
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13
Flute the edge of the pie and carefully brush it with egg wash.
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14
If you wish, sprinkle the top of the pie with sugar.
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15
Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees.
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16
Bake for about 40 min, till the crust is baked through and a deep golden and the filling is gently bubbling.
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17
If the top crust has not colored sufficiently after 30 min of baking, move the pie to the upper rack of the oven for the last 10 min.
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18
Cold the pie on a rack.
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19
Yield: one 9-inch pie Variation: top with Almond Crumble topping.
