Old-Fashioned Lattice-Top Blueberry Pie

PIE: Preheat oven to 350°F. In a medium saucepan, combine 3 cups blueberries, 1 cup sugar, lemon juice, butter, and vanilla. Cook over medium-high heat on stovetop for approximately 5 minutes, or until sugar is dissolved and mixture is in liquid form; remove from heat.

In a small bowl, stir together cornstarch and cold water. Add cornstarch mixture to blueberry mixture and return to stovetop. Cook over medium-high heat for 6 to 7 minutes, or until mixture thickens, stirring often. Cool for 10 minutes. Add remaining 3 cups blueberries to cooled blueberry mixture, gently tossing to combine; set aside.

On a floured surface, roll half of dough to a 12-inch circle. Place in a 9-inch deep-dish pie plate. Trim excess piecrust 1/2 inch beyond edge of pie plate. Spoon blueberry mixture into prepared crust, mounding slightly in the center. Roll remaining dough to 1/8-inch thickness. Using a pastry wheel or a knife, cut into 1/2-inch strips. Arrange in a lattice design over blueberry mixture. Trim strips even with edges. Press edges of crust together. Fold edges under, and crimp. Brush crust with cream and sprinkle with remaining 1 teaspoon sugar.

Bake for 1 hour, or until crust is deep golden brown and juices are bubbling and thickened. Transfer pie to a wire rack to cool completely for approximately 1 hour. Keep at room temperature, loosely covered with plastic wrap, for up to 2 days.

DOUBLE-CRUST PIE DOUGH: In a medium bowl, combine flour, sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add water and stir just moistened. Knead 10 turns, or until dough forms into a ball. Divide the dough into 2 balls. Wrap each ball tightly in plastic wrap; refrigerate for at least 1 hour. (Makes enough dough for two pies.)