Preheat the oven to 450°F/232°C.
Line a 9” (23cm) pie plate with an unbaked pie shell. (homemade or store bought is suitable). Flute or crimp edges. In a small bowl, mix together flour, sugar and salt. Sprinkle ¼ of the mixture over the uncooked pie shell then add blueberries and the remainder of the sugar mixture. Sprinkle with lemon juice and dot with margarine or butter.
Prepare the top crust. Lightly flour the surface and roll out pastry. Cut 1/2” strips and arrange a lattice top over the blueberries and the seal edges to the bottom crust. Brush with egg wash and sprinkle with coarse sugar.
Bake in a hot oven, 450°F/232°C for 15 minutes; reduce heat to 350°F/100°C. Add a pie shield or tin foil around the edge of the crust to prevent from over browning. Bake for an additional 35 to 45 mins.
Let pie cool for 1 to 2 hours before slicing to allow pie to set.
Preheat the oven to 450°F/232°C.
Line a 9” (23cm) pie plate with an unbaked pie shell. (homemade or store bought is suitable). Flute or crimp edges. In a small bowl, mix together flour, sugar and salt. Sprinkle ¼ of the mixture over the uncooked pie shell then add blueberries and the remainder of the sugar mixture. Sprinkle with lemon juice and dot with margarine or butter.
Prepare the top crust. Lightly flour the surface and roll out pastry. Cut 1/2” strips and arrange a lattice top over the blueberries and the seal edges to the bottom crust. Brush with egg wash and sprinkle with coarse sugar.
Bake in a hot oven, 450°F/232°C for 15 minutes; reduce heat to 350°F/100°C. Add a pie shield or tin foil around the edge of the crust to prevent from over browning. Bake for an additional 35 to 45 mins.
Let pie cool for 1 to 2 hours before slicing to allow pie to set.
