Blueberries Bountiful

With blueberries spread around our kitchen like the pasta in Strega Nona, we opted for pie today. Lattice-top, even. With help from everybody. And vanilla ice cream on top!

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Lattice-Top Blueberry Pie a la Martha Stewart

pie dough for two-9" crusts

about 7 cups blueberries (washed, drained, de-stemmed)

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon cinnamon

1 tablespoon lemon juice

your favorite wash--egg yolk, milk, water

sugar for dusting (I use raw sugar and cinnamon)

Roll out bottom crust and place in 9" pie plate.

Mix blueberries (I crushed half lightly), sugar, cornstarch, cinnamon, and lemon juice. Pour into prepared pie plate.

Cut other crust into approximately 1" strips. Weave into a lattice-top (No worries, it's not hard--see here..) Apply chosen wash and dust with sugar and cinnamon.

Freeze or refrigerate pie for 30 minutes to set up. Preheat oven to 400F. Remove pie from fridge and cover edges. Bake for 20 minutes. Reduce heat to 350F and bake for another 55 minutes, until pie is bubbly and crust is browned.

Allow to cool completely, approximately 3 hours. Yeah. Right.

Martha Stewart with directions written by Mommy Hungry