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* Note: Use the Martha Stewart's Piecrust recipe or possibly substitute your own 9-inch double crust pie dough recipe.
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On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter.
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Drape dough over a 9-inch pie pan, and transfer to refrigerator to refrigeratefor about 30 min.
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Heat oven to 425 degrees.
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Whisk together the egg and lowfat milk to make egg wash, and set aside.
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Combine the blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust.
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Dot with the butter.
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Roll out the remaining piecrust dough to the same size and thickness.
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9
(To make an extrawide lattice-top crust, roll out dough to one-eighth inch thick, and cut four 3-inch wide strips.
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Refrigeratethe strips till hard.
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Weave the strips over the filling, and seal the lattice to the bottom crust with the eggwash.)
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Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of pan, and crimp the edges with a fork or possibly your fingers.
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Transfer the pie to the refrigerator to refrigeratetill hard, about 15 min.
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Brush with the egg wash, and bake for 20 min.
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Reduce heat to 350 degrees, and bake for 30 to 40 min more.
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Makes one 9 inch pie.
