Remember a few weeks ago, when I posted this picture of a ridiculously gorgeous slice of blueberry pie?
Well, it's been lingering in the back of my mind since then. And finally, thanks to an awesome 2 pints/$5 sale at our farmer's market, the pie has become reality. Mmm.
5-6 c. fresh or frozen blueberries (we used 4 c. fresh, 2 c. frozen and thawed)
1/4 c. flour (we used whole wheat pastry)
1/4 c. sugar
1/4 tsp. nutmeg and 1/4 tsp. cinnamon
2 tbsp. butter (we used soy-free Earth Balance), cut into small pieces
2 pie crusts (we used refrigerated dough)
Beaten egg + 1 tbsp water (I used melted Earth Balance)- optional, for egg wash
Preheat the oven to 425 degrees. Roll out the dough on a well-floured surface until it's about 1/2 inch larger than the top diameter of your pie plate.
Gently place the dough into the pie plate, letting the extra overhang the sides.
Combine blueberries, flour, sugar and spices. Spoon into the pie plate. Dot with butter. Cover with second pie crust and crimp the edges tightly.
With a sharp knife, cut several vents (or weave your dough, if you're fancy) to allow steam to escape. Brush top with egg wash or melted butter. Place pan on a baking sheet.
Bake at 425 for 20 minutes, then turn down the oven to 350 and bake for another 30 minutes. If the crust is browning too quickly, tent with aluminum foil.