Happy National Blueberry Pie Day

Today is National Blueberry Pie Day! In honor of such an "esteemed" day, I'm posting the blueberry pie recipe in my book "Mrs. Rowe's Little Book of Southern Pie."  The
blueberry pie is the most expensive whole pie at Mrs. Rowe's Restaurant and Bakery, selling
for
$12.95 each. Most of the whole pies sell for under $10. The cost of
blueberries
has gotten so high that the restaurant was forced to raise its prices.
You can
still get a slice of the deep-blue pie, though, for the regular price of 
$2.75 per slice.

Mrs. Rowe's Blueberry Pie

Makes
one 9-inch pie

Your favorite piecrust

3 pints of blueberries,
cleaned and stems removed (thawed
and drained if frozen)


2
tablespoons freshly squeezed lemon juice


1/4
cup all-purpose flour (for thickening)


1/2
cup sugar


3/4
teaspoon ground cinnamon

2
tablespoons butter, unsalted, cut into small pieces


Egg
wash ingredients:


1 egg

1
tablespoon milk


Prepare
the crust.

If
you have made the dough, on a lightly floured work surface, roll out
half of
the dough to 1/8-inch-thick circle, about 13 inches in diameter.
Drape
the dough over a 9-inch pie pan and refrigerate for about 30 minutes.

If
you have purchased frozen prerolled circles, allow them to defrost and
place
one of the circles on and in the pie pan.


Whisk
the egg and milk together to make an egg wash and set aside.

Combine
the blueberries, flour, cinnamon, lemon juice, and sugar and place in
the
chilled bottom crust of the pie pan.
Dot
the top with butter pieces.
Roll
out the remaining dough to the same size and thickness.
Brush
the rim of the crust with the egg wash, place the other piece of dough
on top,
trim to 1/2 inch over the edge of the pan, and crimp the edges with a
fork or
your fingers.

Transfer
the pie to the refrigerator to chill until firm, about 30 minutes.
Heat
oven to 425°F.

Remove
the pie from the refrigerator.
Brush
the top with egg wash.
Score
the pie on the top with two perpendicular cuts (so steam can escape
while
cooking). Bake for 20 minutes at 425°F.

Reduce
the heat to 350°F and bake for 30 to 40 minutes more or until juices are
bubbling. Let cool before serving.

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