Homestyle Blueberry Pie (From Home for Christmas Cookbook)

 2 pre-made pie crusts

1/8 tsp Kosher salt

2/3 c sugar

\1/4 c cornstarch

2 tsp freshly grated lemon zest (2 lemons)

1/8 tsp ground allspice

1/4 tsp cinnamon

1 TB butter

1 egg yolk

6 c fresh blueberries

1 TB coarse sugar for garnish

Preheat oven to 400 ° F. Place one crust into pie pan and allow the dough to hang over the edge. In a large bowl, stir together the next 6 ingredients (through cinnamon). Add the blueberries and gently toss to coat the berries. Pour into prepared crust. Dot with butter. Brush the rim of the pie with water and place top crust on pie. Fold the edges of the top crust under the bottom crust, press/crimp to seal and create a decorative edge. Whisk the egg yolk with 1 tsp water and brush over top crust. Sprinkle coarse sugar if desired. Place pie on a baking sheet and cut 3-4 slits in the top crust to allow steam to escape while baking. Bake 20 minutes then reduce temperature to 350° F and continue to bake 40 minutes more or until crust is golden brown. Cool the pie 2-3 hours before cutting to allow the filling to set. 

Alternately, you can place a lattice crust on top and not cut slits.