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1
Preheat the oven to 425F.
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2
To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
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3
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Set the pie shell to the side while you assemble the filling.
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6
To prepare the filling, in a small bowl, whisk together the sugar, flour, and cinnamon.
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7
Place the blueberries in a large bowl and toss them gently with the sugar mixture, making sure all of the berries are thoroughly coated.
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8
Place the blueberry mixture in the pie shell, distributing it evenly.
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9
Evenly sprinkle the lemon juice across the top of the berry filling.
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10
Dot the filling with the butter.
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11
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle.
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12
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
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13
Unfold the circle so that the entire pie is covered.
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14
Using your thumb and indexfinger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
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15
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
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16
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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17
Reduce the heat to 375F and continue baking for 40 to 45 minutes, or until the crust is browned and the juice bubbles through.
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18
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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19
Blueberry Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
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20
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
