Recipe(tried): Scrumptious Blueberry Pie Recipe for Carolyn....

Hi Carolyn!

I noticed in your posting that you have blueberry bushes...lucky you!!

This recipe for pie is from my Mom. She brought it over since blueberry pints at Publix are 2/$4.00 and this pie takes 2 pints. Since it was warm when she brought it over, yup, you guessed it, we had it with Breyer's Vanilla ice cream and it is a winner and a keeper!! It has a beautiful crust and the glaze and topping make it even more delicious! We just couldn't wait to try it out! Even better, you make it with Pillsbury Pie Crusts so you don't havae to fool around with making the dough.

SCRUMPTIOUS BLUEBERRY PIE

BLUEBERRY FILLING:
1 Tbsp. lemon juice
2 Tbsp. cornstarch
1 cup sugar
2 Tbsp. flour
2 pints fresh blueberries
2 Tbsp. butter

2 Pillsbury Pie Crusts, thawed
9 inch pie plate
2 Tbsp. butter

GLAZE:
1 egg white
1 Tbsp. water
2 Tbsp. sugar
2 Tbsp. light brown sugar
1/2 tsp. cinnamon

Preheat oven to 425.

Prepare the filling by putting the berries in a large bowl and sprinkling with lemon juice. Toss to coat. Mix the flour, cornstarch and sugar well and add to the berries. Toss and coat them well. Set aside.

Put one of the pie crusts into your pie shell, then fill it with the berries and flour mixture. Dot the filling with butter. Put the other pie crust on top, fold under and crimp edges. Make 4-6 slits on top to vent steam.

Makea the glaze by beating the egg white with water in a small bowl until foamy. Brush all of it on top of the pie crust. Some will be left over in the bowl, just spread it all over even on the edges. Mix the sugars and cinnamon together and sprinkle all over the top.

Bake at 425 for 10 minutes then reduce heat to 350 and bake an additional 45 minutes.

Be sure to put the pie plate on top of a cookie sheet to catch any spillings. And if the edges are darkening to fast, put on a pie shield or cut strips of aluminum foil to cover the edges.

Serve with Breyer's Vanilla Ice Cream while pie is warm. Yummmmmmmm!!!