BLUEBERRY NIGHT SKY PIE
Prepared pie dough disks 4 to 5 cups fresh blueberries well washed, picked over to remove stems ½ cup sugar, more if desired ½ teaspoon kosher salt 1 tablespoon or a squeeze of fresh lemon juice, if desired 1 teaspoon cinnamon 2 to 3 tablespoons cornstarch Egg wash (beaten egg, or egg beaten with cream), if desired Sanding or turbinado sugar for dusting, if desired
1. Heat the oven to 425 degrees.
2. On a lightly floured surface, roll out one of the disks of dough until it is about 2 inches larger in diameter than the baking plate. Fit the dough into the plate and refrigerate. (If the dough is very firm, whack it a few times with the rolling pin to soften so the dough is easier to roll.) Roll out the second disk to make a top crust that is slightly larger than the diameter than the top of the pie plate. Cut out star and moon shapes from the top crust, saving the cutouts for decoration. (If you want to decorate the top with just cutouts, instead of a lattice, cut out more shapes as desired.) Refrigerate the top crust and cutouts.
3. In a large bowl, toss together blueberries, sugar, salt, lemon juice and cinnamon. Taste the mixture. If you think the berries need more sugar, add 1 tablespoon at a time, tasting after each addition until they taste good to you. Add the cornstarch to the seasoned berries and toss well.
4. Remove the dough-lined pie plate from the refrigerator and fill with the berries, spreading so the berries evenly fill the pan.
5. Cover the pie: Remove the top crust and/or cutouts from the refrigerator and fit over the prepared pie. Crimp the top crust with the bottom crust if using. If desired, brush the top of the pie with egg wash, and sprinkle over sugar.
6. Put the pie on the lowest rack of oven and cook for 20 minutes. After 20 minutes, move pie to a rack in the middle of the oven and reduce the heat to 375 degrees. Keep an eye on the pie; if it begins to brown too quickly, loosely tent with foil.
7. Continue to bake until the crust is a deep golden color and the filling is bubbling throughout and the juices have thickened, about 25 minutes more. Carefully remove and cool on a rack until ready to serve. The filling will continue to thicken as the pie cools.