4 1/2 cups blueberries
3/4 cup sugar
3 Tbsp. cornstarch
1/2 tsp. lemon rind
1/4 tsp. cinnamon
2 Tbsp. butter
Pastry for a 2 crust 9" pie (I use the recipe in Julia Child's Baking with Julia)
1 Tbsp. coarse sugar, optional
Mix the cornstarch, sugar, lemon rind and cinnamon together.
Add the blueberries and toss well.
Pour into pastry lined pie dish. Cut up butter and scatter over the top of the filling.
Top with remaining pastry and cut vents to let steam out, or cut pastry into strips and weave a lattice pattern on top of filling. Be sure to crimp edges well.
Lightly beat egg in a small bowl. Brush onto pastry. Sprinkle with sugar.
Bake at 450 degrees F for 20 minutes. Turn down oven to 375 degrees F for 45 minutes or until filling is bubbly.
Makes 8 servings