Instructions: * Note: Use the Martha Stewarts Piecrust recipe or substitute your own 9-inch double crust pie dough recipe.

On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.

Heat oven to 425 degrees. Whisk together the egg and milk to make egg wash, and set aside.

Combine the blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. (To make an extrawide lattice-top crust, roll out dough to one-eighth 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 the eggwash.) Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of pan, and crimp the edges with a fork or your fingers.

Transfer the pie to the refrigerator to chill until firm, about 15 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees, and bake for 30 to 40 minutes more.

Makes one 9 inch pie.

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