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Blueberry Pie

This is one of the only pies I will make. This recipe I found in Family Circle 6/27/95.





List of Ingredients



• 1 pkg. refrigerated ready-to-roll piecrust
  
• 2 tablespoons plain bread crumbs
  
• 2 tablespoons packed light-brown sugar
  
• 1 quart blueberries
  
• 2/3 cup granulated sugar
  
• 3 tablespoons all-purpose flour
  
• 2 tablespoons lemon juice
  
• 1/2 teaspoon ground cinnamon
  
• 1 egg, slightly beaten
  






Instructions



1. Roll out crust on lightly floured surface with floured rolling pin tnto 11-inch circle. Transfer to 9-inch pie plate. Trim pastry, leaving 1-inch overhang.
   
2. Combine crumbs and brown sugar in smal bowl. Sprinkle half of mixture over bottom of piecrust. Reserve the remaining crumb mixture.
   
3. Combine blueberries, granulated sugar, flour, lemon juice and cinnamon in a lage bowl.
   
4. Roll our remaining crust on floured surface into 10-inch circle. Using a pastry wheel, cut into ten 1/2-inch wide strips.
   
5. Spoon filling into prepared cust. Weave strips in lattice pattern over top of pie. Trm strops even with edge; pinch strips to side of pie. Fold overhang under; pinch edge to form stand-up edge; crimp.
   
6. Lightly bush pastry with beaten egg. Sprinkle with remaining crumb mixture.
   
7. Bale 400 degrees for 15 minutes. Lower temp t 350, and bake 45-55 minutes until center is bubbly and crust golden brown.