1 double Pie Crust
6 cups Blueberries, fresh or frozen
2 Tbsp Lemon Juice
1/4 cup Flour
1/2 cup Sugar
1/2 tsp Cinnamon
2 Tbsp Butter
1 Tbsp Milk
Prepare crust, roll it out to two 1/8 inch thick circles and drape dough over a 9" pie pan. Put in the fridge to chill while you prepare the blueberries. Preheat oven to 425 F.
Combine berries, flour, cinnamon, lemon juice, sugar in a bowl. Take the pie crusts out and press one into place at the bottom of the tin. Then place the berries in the pie crust and dot the top with butter chunks. Then cover the pie with the second dough circle and trim around the edges. Crimp the ends with a fork or your finger to seal shut. Place in the fridge to chill.
Create the egg wash by whisking egg and milk together. Take the pie and brush the top with the egg wash to give it a glossy finish. Then make small cuts in the crust to release steam while cooking. Bake with tin foil on the edges for 30 minutes, then turn the temperature down to 350 F, remove foil and bake for another 30 minutes.