razzberry

Ingredients:

• 5 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 (15 ounce) package refrigerated pie crusts
• 1 cup sugar
• ½ cup all-purpose flour
• 1/8 teaspoon salt
• ½ teaspoon ground cinnamon
• 2 tablespoons butter or margarine
• 1 large egg, lightly beaten
• 1 teaspoon sugar

Method:

1. Sprinkle berries with lemon juice; set aside.
2. Fit half of pastry in a 9-inch pie plate according to package directions.
3. Combine 1 cup sugar and next 3 ingredients (flour, salt, cinnamon); add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges with a fork.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar.
9. Bake at 400° for 35 minutes or until golden.
10. Cover edges with aluminum foil to prevent over browning, if necessary.

Serve with vanilla ice cream, if desired.