Blueberry Pie

Directions

1. To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

2. Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

3. Meanwhile, stir together blueberries 3/4 cup sugar and cornstarch until well combined.

Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with blueberry mixture. Roll out additional dough disc and top blueberry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.

Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.

Recipe and photo courtesy VisionsOfSugarPlum.com. For step-by-step instructions click here.