Rainy Day Blueberry Pie

My new roommate received a rather large bag of blueberries and there being far too many for two people to eat, we decided to make some pie on our rainy day off.  This pie is rather sweet, so feel free to adjust the amount sugar to your liking.  When still cooling off the filling can be a bit runny, but if kept in the fridge over night it will come out of the dish in clean slices.  It goes especially well served warm with vanilla ice cream on the side.

Preheat your oven to 390 degrees Farenheit (convection ovens to 375 F).

Pie Crust:
1 1/2 to 2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter
ice cold water

First mix the flour, salt, and baking soda in a bowl.  Wash the butter in cold water, and by this I mean run water over the butter and squeeze it between your palms until the butter become soft and malleable.  Then add the butter to the flour mixture and knead it, adding a little more ice water to the dough as necessary.  Cut the dough in half and roll out each portion.  Fit one portion to a standard pie pan, and save the other to use as a top piece.

Filling:

3 1/2 cups fresh blueberries
1-2 tsp cinnamon
1 tsp nutmeg
1 egg
1 cup sugar
1 tbsp lemon or orange juice
1/3 to 1/2 cup flour

Mix all the ingredients together, being careful not to squash too many of the berries, then pour the filling into the pie crust.

Fit the top portion of dough over the pie.  I was making 2 pies, so my top crust was rather thin, hence the splitting you can see happening in the pictures.  To avoid this, simply make your crust thicker (although too thick results in uncooked crust).  Always make vents in the top crust of covered pies to allow for proper baking.  I like to draw pictures on mine, but you can also simply make several lines with a knife across the pie top.

Bake for 25-30 mins, or until the crust in golden brown.  Allow to cool for 20-30 minutes and serve!