Directions

1. Preheat oven to 425°F. 

Blueberry Filling

1. Combine the filling ingredients before you start the pie crust to allow the mixture to come together and the sugar to start to dissolve.

2. In a small pot, combine 1 1/2 cups blueberries with the water. Bring to a boil and simmer about 3 minutes, mashing the berries frequently to create a jam-like mixture (mixture will be runny). Set aside to cool.

3. In a large bowl, whisk together the sugar and cornstarch. Add the 5 cups of fresh blueberries with the zest, lemon juice, almond extract, and egg. Stir well. Set aside to macerate while you make the pastry.

Pastry and Lattice Top

1. Divide the pastry in two. Roll out the bottom crust and line a pie plate. Trim the pastry to the edge of the pie plate, leaving no overhanging pastry.

2. Finish the filling by adding the cooked blueberries to the fresh mixture and stir well. Transfer to the pastry-lined pie plate.

3. To create a lattice top, roll out the second ball of dough. Using a pizza cutter, cut out strips of dough in varying widths, or all the same widths – it’s your choice depending on the look you would like. Lay the strips parallel to each other in a vertical fashion across the top of the filling - lay them as close as you wish. Fold back every second strip so they overhang the side of the pie plate.

4. Place one strip of dough horizontally across the unfolded vertical strips. Fold back the strips of dough. Fold back the other strips of dough and lay another strip horizontally across the unfolded vertical strips. Fold the strips back.  A lattice top will start to appear. Continue folding the strips back and forth and laying horizontal strips of dough until the top is complete. Trim the edge of the top crust to the edge of the pie plate. Brush the top with beaten egg.

6. When the pie is cooked, remove to a wire rack and let cool completely. Serve with vanilla ice cream.