Directions
Sprinkle berries with lemon juice; set aside. Fit half of pastry in a 9-inch pie plate according to package directions. Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell, and dot with butter. Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Place pastry over filling; seal and crimp edges. Cut slits in top of crust to allow steam to escape. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar. Bake at 400° F for 35 minutes or until golden.
Ingredients
5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1⁄2 cup all-purpose flour
1⁄8 teaspoon salt
1⁄2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar