Best Blueberry Pie

Step 1: Roll out dough for one crust into a 12 inch circle (if using Pillsbury it is already this size) on a floured board and roll it around the rolling pin and unroll it onto a 9 inch pie plate, leaving at least 1 inch overhand around edge. Wrap dough lined dish in plastic wrap and refrigerate for 30 minutes or until firm.

Step 2: Roll second dough/crust into a 12 inch circle (or use pillsbury refrigerated dough) and using an round cookie cutter (about 1 -1 1/4 inch in diameter) cut rounds from center of the dough (make sure you leave at least 1 1/2 inches of uncut dough from the edges of dough. Transfer to a parchment paper lined baking sheet and cover with plastic wrap and refrigerate for 30 minutes.

Step 3: Preheat oven to 400 degrees F.

Step 4: In a saucepan over medium heat add half of the berries and using a potato masher, mash berries to release juices; continue cooking for 5-10 minutes or until half of the berries have broken down and mixture is thickened and reduced by half or 1 1/2 cups; let cool.

Step 5: Place dried shredded apple in bowl and stir in the cooked blueberries and the uncooked blueberries , and the next 4 ingredients (-salt). Spread mixture in dough-lined dish and scatter the butter over the top.

Step 6: Roll remaining dough round loosely around the rolling pin and unroll over the filling. Trim overhang to 1/2 inch beyond edge of dish. Pinch edges of top and bottom together . Tuck overhand under itself and folded edge should be flush with edge of dish. Crimp dough evenly around edge of dish with finger. Brush with egg white.

Step 7: Place on a baking sheet and bake for 25 minutes or until crust is light golden brown. Reduce temp to 350 and continue to bake for 30-60 minutes longer. Let pie cool completely before serving.