BLUEBERRY LATTICE PIE

2 (9-hich) frozen pie shells, thawed to room temperature
3 cups fresh blueberries
1/2 cup sugar
2 1/2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon grated lemon peel
1 egg yolk

In a medium-sized saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is cleat.

Stir in butter, cool for 5 minutes.

Stir in the remaining 2 cups blueberries and the peel: cool,

Preheat oven to 400F.

Pour cooled filling into one pie shell. Lay the remaining pie shell on a sheet of waxed paper. Press to close any cracks. With a knife or decorative pastry wheel cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust.

Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a baking sheet.

Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 10 minutes. Cool on a rack; serve warm.

Source: North American Blueberry Council