Old Fashioned Blueberry Pie

Make crust. Mix butter and cream cheese by hand or stand mixer till smooth. Add flour and salt, mix till just combined. Split dough ball into 2 round disks and wrap with plastic wrap. refrigerate for at least 30 minutes.

Place one of the dough disks on a well floured surface, flour rolling pin. Roll bottom crust dough out to 12 inches in diameter. Insert pie crust into baking dish.

Make blueberry filling. Combine sugars, flour, lemon zest, cinnamon, nutmeg and vanilla in a mixing bowl. Gently add blueberries and stir. Spoon mixture into prepared pie crust.

Roll out top crust dough disk to 12 inches on a lightly floured surface. Cut into strips for lattice and place dough over filling.

Seal, flute or trim edge. If not doing lattice make sure to cut slits in the top crust to allow steam to escape. Once pie is assembled brush the top with egg wash, 1 egg, 1 tablespoon of water and a pinch of salt.

Cover the edges of the pie crust with 2 inches of foil. Bake for 35 minutes. Remove foil and bake for another 10-20 minutes or until pie is golden brown and filling is hot and bubbling. Allow to cool for at least an hour before serving.

Enjoy!