summer pie

First pie of the summer, done and done. I make one, and then it's like a domino-effect. There are a couple of slices of the blueberry pie left in the fridge and a container of sour cherries (thanks to Matt's mom) waiting to sacrifice themselves to the buttery goodness. And yes, I sacrifice myself, too, because the other day, right after getting back from the gym, I found myself going directly for a slice of the blueberry pie.

Blueberry Pie
(makes one 9-inch double-crust pie)

Homemade all-butter pie crust
1/4 cup all-purpose flour, plus more for dusting
1 large egg
1 tablespoon milk
3 pints blueberries
2 tablespoons freshly-squeezed lemon juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces

On a lightly floured surface, roll out one disc of the dough to a 1/8-inch thick circle, about 13 inches in diameter. Brush off the excess flour. Lift the dough and place in a 9-inch pie plate, being careful not to stretch it. Press it into the corners and trim the dough so that the overhang is about 1/4 inch. Turn the overhanging dough under itself to form a rim and crimp the edges. Chill for 30 minutes.

Preheat the oven to 425 degrees. Whisk the egg and milk to make an egg wash and set aside. In a large bowl, combine the blueberries, lemon juice, sugar, flour and cinnamon. Spoon into the chilled pie crust and dot with the 2 tablespoons of butter.

Roll out the remaining dough the same way as earlier. Brush the rim of the bottom pie crust with the egg wash and place the piecrust on top. Trim the edges to about 1/2 inch over the pan and crimp the two edges together. Chill the pie in the fridge for about 15 minutes, or until firm.

Brush the pie all over with the egg wash. Cut four slits in the center of the pie. Bake for 20 minutes. Reduce the heat to 350 degrees F and bake until the crust is golden brown and the juices are bubbling, about another 40 minutes more. You may want to place a baking sheet on the lower level of the oven to catch the juices. Let the pie stand for at least 30 minutes before serving. This is important, otherwise you might have a mess! Serve warm or at room temperature, with ice cream if you desire.