Ingredients

The following ingredients have 8 Servings
  • 2 Refrigerated pie crusts (feel free to make your own crust! )
  • ¾ C Granulated Sugar
  • ¼ C cornstarch
  • The zest of one lemon
  • ¼ tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 6 Cups Blueberries
  • 1 Tbs butter (cut into pea sized pieces, refrigerate till ready to use.)
  • 1 egg yolk
  • 1 Tbs heavy cream
  • 2 Tbs Raw sugar

Instruction

  • Preheat the oven to 400 – and place a large cookie sheet on the lower rack of the oven to catch drips
  • Prepare your pie plate with non stick cooking spray. Place one crust into your pie pan. Then set aside.
  • Stir the sugar, cornstarch, lemon zest, cinnamon, nutmeg, cloves and salt into a large mixing bowl. Add the blueberries and gently toss until blueberries are coated. Turn blueberries out into the bottom layer of pie crust.
  • Take top crust and make lattice by cutting into strips and weaving onto top of pie. Pinch edges together firmly to make fluted design.
  • In a small bowl, beat the egg yoke and cream together – paint onto the top crust of the pie. Sprinkle top with the 2 Tbs of sugar. Place the tiny pieces of butter around the top of the pie.
  • Place pie in the refrigerator for at least 5 mins.
  • Place pie on the middle wrack of the oven and bake at 400 for 20 mins then decrease the temp to 350 for 35-45 mins.