Cognac Cinnamon Blueberry Pie

I received this recipe from my good friend, Janice Black who found the recipe from the Penzeys Spices web site. Fantastically delicious! This pie takes quite a bit of time to set up and not be running. Sooooo! Make the pie in the morning or, even better, the day before. "Wild blueberries are smaller and make a firmer pie, but if you only can find larger berries they will make a great pie, although soupier." I also used Pillsbury Refrigerated Pie Crust.

Ingredients:

• 1 unbaked 9-inch pie crust (see below for our favorite recipe)
• 5 cups blueberries, frozen or fresh
• 1 1/2 Cups sugar
• 5 Tbsp. flour
• 1/2 tsp. China cassia cinnamon
• 1/8 tsp. salt
• 2 Tbsp. cognac (Cointreau is nice as well)

Pie Crust:

• 1 1/2 sticks butter, room temperature
• 1 1/2 cup flour
• 1/4 tsp. salt

Pie Crust Topping

• 3 Tbsp. sugar
• 2-4 Tbsp milk

Instructions:

• Preheat oven to 350°.
• In a roomy bowl, mix together the blueberries, sugar, flour, cinnamon, salt and cognac. Stir until thoroughly combined.
• Pour in the pie crust.
• Top with the upper crust and crimp the two crusts together.
• Coat crust with the milk using a pastry brush, sprinkle with sugar and bake at 350° for 80-90 minutes or more until the crust is brown and the filling is bubbling over.

Note: Cool overnight for best setting up, otherwise this pie is juicy.