Blueberry Pie

1. Preheat the oven to 375°.

EASY METHOD FOR ROLLING OUT PASTRY:

1. Use a rolling pin to roll out the dough to the desired thickness and diameter, lifting the plastic wrap after every 2-3 rolls. Remove the top piece of plastic and flip the dough into the pie plate.  Peel off the second piece of plastic and discard.
2. Transfer the pastry to a 9-inch pie plate and press the bottom and sides of the crust to adhere to the plate.

MAKE THE BLUEBERRY PIE FILLING:

1. Rinse 32 ounces fresh blueberries and transfer them to a large bowl. Add the juice of 1 lemon to the blueberries and toss to coat.
2. In a small bowl, combine ½ cup sugar and 2½ tablespoons Instant ClearJel  Whisk together until completely combined, then sprinkle over the blueberries. Toss the blueberries in the sugar mixture until completely coated and ClearJel has absorbed the liquid. 
3. Pour the blueberry filling into the pan and spread into an even layer.

ASSEMBLY:

1. Roll out the second pie crust and arrange it over the blueberry pie filling. Fold the overhanging top crust around the bottom crust on the rim.
2. Turn the pie in a counter clockwise direction, continuously tucking the top pastry under the bottom until the edges of the crust are sealed.
3. Pinch together the thumb and index finger of one hand and place it on the edge of the crust.  Use the knuckle of the index finger on your other hand to press the pastry into the "v" of your thumb and index finger.  Continue in this fashion to crimp the rest of the pie crust.
4. In a small bowl, whisk together 1 large egg and 1 tablespoon water.  Brush the egg wash evenly over the pastry.  Sprinkle the pie evenly with 1 tablespoon sparkling sugar if using.
5. Line a baking sheet with parchment paper and set the pie in the center. Cut several slits with a paring knife in the top crust to allow steam to escape.
6.  Bake for 30 minutes, then turn the pan 180° in the oven to assure it cooks/browns evenly.
7. Remove from oven and let cool for 4 hours before cutting.