Stuart's Favorite Blueberry pie
Source of Recipe
My original recipe
Recipe Introduction
I have been making this for my husband, Stuart, for so long I can make it in my sleep. It is so good!
List of Ingredients
Pastry for double-crust 9-inch pie (Pillsbury is fine)
6 Cups Fresh Blueberries, or 2 packages (16 oz each) frozen unsweetened blueberries
3 Tablespoons Lemon Juice
6 Tablespoons Cornstarch
1 Cup Plus 2 Tablespoons Splenda
1 egg, beaten (egg wash)
1 tablespoon water
Recipe
Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Splenda and toss to coat. Let stand 30 minutes.
Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim within 1 inch of edge of pan. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2-inch wide with a pastry cutter.
Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. Brush top and edges of pastry with egg wash (egg and 1 tablespoon water beaten together). If you like, you can sprinkle cinnamon and colored sugar lightly over the top of the pie.
Bake in preheated 425 degree F. oven until pastry is browned and filling is bubbly, about 45-60 minutes. Cover edge of crust with aluminum foil if browning to quickly.
Cool on wire rack; refrigerate leftovers.
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