Blueberry Pie Filling

Step one: Prepare the bottom crust by rolling it out to fit an 8-9 inch pie dish. Fit into a pie dish and trim the sides. Refrigerate while you make the filling.

Step two: Place blueberries and ¼ cup water in a saucepan. Heat over medium-low heat, stirring occasionally, until blueberries begin to breakdown (3-5 mins)

Step three: In a small bowl, mix Clear Jel, 1 Tbsp water, and lemon juice and stir until smooth.

Step Four: Stir granulated sugar into the blueberries. Give the Clear Jel mixture a good stir to remove lumps and stir into the blueberries as well. Stir the mixture constantly until it thickens (1-2 minutes). Once the blueberry mixture begins to bubble, it is done.

Step Five: Remove blueberries from heat and pour into a new bowl and cover to cool.

Step Six: Roll out the second half of dough to a similar size as before. Cut into ¾ inch strips.

Step Seven: Arrange crust as a lattice over top of the filled pie. Fold together and crimp edges.

Step Eight: Dot butter over the open areas of the lattice.

Step Nine: Create an egg wash by whisking the egg and heavy cream together, and brush over the pie dough.

Step Ten: Sprinkle coarse sugar over the top of the crust and refrigerate for 20 minutes before baking.

Step Eleven: Heat the oven to 400 degrees and place a baking sheet on the intended baking rack to heat up.

Step Twelve: Bake the chilled pie on the hot baking sheet for 20 minutes, then reduce heat to 350 and continue baking for 35-45 minutes or until the crust is golden brown.

Step Thirteen: Allow to cool for 2 hours before cutting.