Best Blueberry Pie. EVER.

My dear friend (who has a blog as well, Being Open To Life )baked us this amazing pie and I could not resist taking a stab at it myself (it was that good). I am always concerned when I make pies because of the crust. Well, friends do not be afraid when trying out this recipe. I was answering all of Maddie Moo's becks n' calls AND baking this delish pie.

The crust melts in your mouth. Oooohhh I want a piece right now. I'm salivating (slightly). 

I need to pass on this recipe for the sake of all bakers who want to make a good pie impression.

Here it is (compliments of Martha Stewart)!

Ingredients

• 2 tablespoons all-purpose flour, plus more for work surface
• Pate Brisee
• 8 cups (about 4 pints) blueberries, picked over
• 1/2 cup sugar
• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• Juice of 1/2 lemon
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured work surface, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
   
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
   
3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
   
4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
   
   
   
   
    Oh deary me. There goes the salivating again. Think i'll go find something to eat (because the 3 other times I've eaten since I got up 4 hrs ago is simply not enough. Breastfeeding. Its my excuse).
   
   Hope you try out this pie. Let me know what you think of it!