Taste & Tell: Blueberry Pie

I suppose right after 4th of July hits, I get some sot of new found love for blueberry pie. Not sure what it is but maybe that is when blueberries are most ripe? Or maybe just a mid-summer hankering for that dessert. Whatever it may be, I kind of love a slice just about every night (don't Judge...you know you have your own guilty pleasures!). Anyways, If I cant seem to find time to get a fresh batch of berries to make it myself I tend to just opt for the ones at the local market/grocery. We have numerous produce stands and markets here in Charlotte (which might surprise some people) and they are all really delicious using homemade ingredients without all those additives. Here is a little recipe for all you chefs and bakers that love a savory sweet at night...or during the day ;) 

INGREDIENTS

  • 5 cups fresh blueberries
    • 1 tablespoon lemon juice

    • 1 (15 ounce) packages refrigerated pie crusts

    • 1 cup sugar

    • 1/2 cup all-purpose flour

    • 1/8 teaspoon salt

    • 1/2 teaspoon ground cinnamon

    • 2 tablespoons butter or 2 tablespoons margarine

    • 1 large egg, lightly beaten

    • 1 teaspoon sugar

DIRECTIONS

  1. SPRINKLE berries with lemon juice; set aside.

  2. FIT half of pastry in a 9-inch pie plate according to package directions.

  3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.

  4. Pour into pastry shell, and dot with butter.

  5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.

  6. Place pastry over filling; seal and crimp edges.

  7. Cut slits in top of crust to allow steam to escape.

  8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.

  9. Cover edges with aluminum foil to prevent over browning, if necessary.

  10. Serve with vanilla ice cream, if desired.