Spicy Blueberry Pie

I have been a baking fool this week...likely a result of some pent up creative energy. This blueberry pie comes from my sister-in-law, Holly, and it is a summertime favorite in our house. Really, my husband practically begs for it when blueberries are in season.

Couple of tips:

• This calls for allspice. On occasion, my allspice has played hide and seek with me being the loser and we've gone without. The pie loses its edge and uniqueness a bit, but still tastes fantastic.
• I usually use 4 cups of blueberries in this recipe, although it calls for 5. Why? Because the store sells them in 2 cup boxes.
• The pie crusts: for this particular pie, make sure you get the rolled crusts in the box. It's near impossible to make a pretty lattice top with pre-formed crusts. Trust me, I've tried!

Aunt Holly's Spicy Blueberry Pie

3/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

5 cups blueberries (I always use fresh berries...)

1 tablespoon lemon juice

1 tablespoon butter or margarine, melted

1 (15 ounce) package refrigerated piecrusts

1 tablespoon milk

1 teaspoon sugar

-Combine first 8 ingredients, tossing gently

-Fit piecrust into a 9-inch pieplate according to package directions. Spoon blueberry mixture into pastry shell.

-Cut remaining piecrust into 6 (2 1/2-inch wide) strips. Arrange strips in lattice design over filling; fold edges under, and crimp. Brush pastry with milk; sprinkle with 1 teaspoon sugar

-Bake at 400 degrees for 40 to 45 minutes or until golden, shielding edges with strips of aluminum foil during last 20 minutes of baking to prevent excessive browning.