Blueberry pie

Ingredients:

• 2 1/2 cups (375g) fresh blueberries
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (3g) lemon zest
• 1/2 teaspoon (2g) cinnamon
• 1/4 teaspoon (1g) salt
• 1 tablespoon (14g) unsalted butter, cut into small pieces
• 1 package (14 oz/400g) refrigerated pie crusts, or homemade pie crust
• 1 large egg (50g), beaten with 1 tablespoon (15ml) water for egg wash

Instructions:

1. Preheat oven to 425°F (220°C). Place a baking sheet on the lower oven rack to catch any drips.
2. In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Mix gently to coat the blueberries evenly.
3. Roll out one pie crust and fit it into a 9-inch (23cm) pie dish, allowing the excess to hang over the edges.
4. Pour the blueberry mixture into the pie crust, spreading it out evenly. Dot the filling with small pieces of butter.
5. Roll out the second pie crust and place it over the filling. Trim excess dough, leaving a 1-inch overhang. Fold the edges under and crimp to seal.
6. Cut several slits in the top crust to allow steam to escape. Brush the crust with the egg wash for a golden finish.
7. Place the pie on the preheated baking sheet and bake for 20 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
8. Remove from oven and let cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Notes:

For a decorative touch, use a lattice design on the top crust instead of a solid piece. Serve the blueberry pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to 4 days. Reheat slices in the oven for a crisp crust.