Blueberries make a great pie. I think they are underrated when it comes to desserts. They look great after they cook, plus they smell and taste great too. They set up nicely for pie like cherries do and if you control the sugar, you can keep the pie tart if that is the way you like it.
Blueberry Pie
Cherry Pie Directions
Blueberry Pie Filling
Egg Wash
Instructions
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Pie Instructions
Preheat oven to 375.
Mix all the ingredients in the pie filling in a mixing bowl. Let rest for 15-20 minutes.
In a small bowl whisk the egg with water until egg and water are thoroughly incorporated to create the egg wash.
Line a 9-inch pie pan with one pie crust.
Fill the pie crust with the fruit mixture, cover it with another pie crust, and flute or crimp the edges to seal the crust.
Poke about 6 slits in the crust toward the center along with a pencil-sized hole at the very center of the top crust. This allows steam to escape and will help prevent your top crust from becoming an empty dome.
Brush the egg wash on the top crust, avoiding pools of egg in the valleys. You want the crust moistened with the egg mixture, not overly wet.
Place the pie on a sheet pan and bake in the oven for 55-60 minutes until juices are bubbling out of the hole and the crust is brown.
Remove from oven and let cool on a cooling rack or trivet for an hour.
