Blueberry Pie
"If you prefer to make an extra-wide lattice-top crust for this pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk...."
INGREDIENTS
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1/4 cup(s) all-purpose flour, plus more for dusting
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Pâte Brisée (Pie Dough)
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1 large egg
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1 tablespoon(s) milk
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3 pint(s) blueberries, picked over
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2 tablespoon(s) freshly squeezed lemon juice
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1/2 cup(s) sugar
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1/4 teaspoon(s) ground cinnamon
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2 tablespoon(s) unsalted butter, cut into small pieces
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