SF Blueberry Pie

My husband made this pie yesterday and it was really good. Thought I'd share with you all. Kathy ---------------- Make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier. Pre heat at 400 degrees. Ingredients: 5 cups fresh blueberries 1 3/4 cups loose Splenda 4 tablespoons all-purpose flour 1 tesp cinnamon 1 tesp allspice dash salt 2 tablespoons lemon juice 3 tablespoons unsalted butter cut in small pieces egg wash-1 egg and 1 tablespoon water mixed together.This will give the crust a rich golden brown color when baked. Mix all but juice and butter in a bowl then pour into prepared pie crust.Drizzle lemon juice over mixture then drop butter on top of mixture.Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes. Cool at least 2 hours before serving.