One15 ounce package refrigerated pie crusts, I use Pillsbury
1tablespoonmilk or light cream
Instructions
Preheat oven to 425 degrees F. Measure out and reserve 2 teaspoons of the sugar.
In a large mixing bowl, gently stir together the blueberries, remaining sugar, flour, lemon juice and zest and cinnamon. Try not to crush berries.
Keeping one crust refrigerated, gently place one crust into a 9-inch pie plate. Heap the blueberry mixture into the crust. Place other pie crust on a lightly floured counter. Use lightly floured small cookie cutters in any shape you like to cut out 3 to 4 shapes from the crust, leaving at least a 2 inch border uncut. Reserve the cut outs and place the top crust over the blueberry mixture. Use your fingers to pinch the crusts together and flute or crimp as desired. Brush the top crust with the milk and sprinkle with the reserved sugar. Place cut outs on top and brush with milk. Place pie plate on foil covered rimmed baking sheet to catch any drips. Cover pie edges with pie crust shield or ring of aluminum foil.
Bake the pie for 30 minutes, then reduce the oven temperature to 400 degrees F. Bake for 15 minutes. Reduce the temperature to 375 degrees F. Continue baking until the juices are bubbling and the crust is rich golden brown, about 15 minutes longer.
Cool to warm or cool completely and serve with whipped cream or vanilla ice cream. Enjoy!