B's Blueberry Pie

This is my favorite holiday dessert. For me the holidays are not complete without a slice of my sister Bridget's blueberry pie. When I moved away from home I convinced her to share the recipe with me, so I can still have a taste of home even when I am away. She has graciously allowed me to share this delightful dish with you all! I love to use a homemade crust and when I do I use this recipe, but time does not always allow for it and a store bought crust is required. A little tip if you are making your own crust is to cut the butter up into little pieces, then put the pieces in a bowl and place in the freezer for fifteen minutes. I don't have a food processor as the recipe calls for, so I just use a pastry cutter. I promise if you bring this pie to your next family gathering they will be begging you to bring it every time, just like I do to my sister!

Ingredients

6 cups fresh blueberries
3/4 cup sugar
1/2 cup sifted flour
1 teaspoon vanilla
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon cinnamon
2 tablespoons butter
2 pie crusts
1 egg
1 tablespoon half & half

Directions

Move the oven rack to the center of the oven and preheat to 425 degrees. Rinse blueberries and place them in a gallon size resealable bag. Then place ingredients sugar through cinnamon in the bag with the blueberries. Seal the bag closed and shake well, coating the blueberries evenly. Grease a 9 inch deep dish pie pan. Lay one crust in the pie pan and prick the bottom with a fork. Then pour the blueberry mixture into the crust, making sure to scrape the yummy goodness from the sides of the bag into the blueberries. Cut the butter into several pieces and place on top of the blueberries. Lay the second crust on top of the blueberries and score the top crust. Crimp the edges of the top and bottom crust together to seal closed. Mix the egg and half & half together, Brush the egg wash on top crust and sprinkle with sugar. Bake for 30-40 minutes, until the juices are bubbling.