Blueberry Pie (pamph)

Serves 8

Ingredients

2 lb Blueberries
1 tsp Lemon Zest
2 tbsp Lemon Juice
0.28 cup Flour
0.5 cup Sugar
1 tsp Ground Cinnamon
1 unit Egg

Directions

Make the crust at least an hour ahead of time! This is enough crust for top and bottom or two bottoms. https://dh.mit.edu/recipes/1545/

0. Preheat the oven to 375ºF.

1. Roll the first disk into a 13-inch circle and carefully transfer it to a 9-inch pie pan.

2. Roll the remaining pie crust into a 12-inch circle. (Optional: Use a pizza cutter to slice it into 1 inch strips.)

3. Toss everything but the egg in a large mixing bowl then transfer the mixture into the pie crust, mounding it slightly in the center.

4. If you cut strips out of the second disk, create a lattice top, otherwise jus lay dat bitch on. Then, pinch the edges to seal the crust and crimp.

5. Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges.

6. Bake the pie for 50 to 60 minutes, or until the crust is golden and the blueberry filling is bubbling.

reference: https://natashaskitchen.com/blueberry-pie-recipe/