• Make the dough for the crust according to the linked recipe. Place it in the fridge for at least 2 hours. This is very important as it helps to create that flakiness of the crust.

Pie Filling:

• While the crust rests in the fridge proceed with the pie filling
• Add blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and zest to a bowl. Mix together until all of the blueberries are no longer dry and powdery.
• Adjust oven rack to the lower part of the oven
• Set the oven to 425℉ (218℃)

Roll out the chilled pie dough and fill with blueberries mixture:

• On a floured work surface roll out the bottom crust into a 12-inch circle in diameter.
• Partially wrap the dough around the rolling pin to help move the dough to the pie plate. Carefully place the dough into your pie plate and tuck it under the edges. Pour the filling mixture and spread it evenly around the pie plate. Dab the chunks of butter over the pie.
• Place the pie in the fridge, while you roll out the top.

The top crust - Lattice:

• Remove the 2nd disk of dough from the fridge. Roll out to 12-in diameter circle. Using a pizza cutter, pastry wheel or sharp knife cut the dough into 10 1-in strips. Lay 5 strips vertically on the pie. Fold back every other strip and lay a strip horizontally across. Continue with the other strips alternating the verticals to get a weaved affect. If you decide to do a solid top be sure to cut a 2 to 3-in cross on the crust to provide ventilation.

The finish:

• Mix up the egg wash and brush over the lattice top. Sprinkle with sugar.
• Place pie on a sheet pan to catch any possible dripping. Place in the oven. Bake at 425℉ (218℃). After 25 minutes reduce the heat to 375℉ (190℃). Place a pie crust shield on the edges to prevent the edges from getting to brown. You can create your own shield if don't have one by cutting it out of foil. Take a 14-inch square of foil, fold it in half and cut a 5-inch semicircle. Continue baking the pie for another 40 to 50 minutes. The pie should be bubbling everywhere including in the center. If not continue for 5 more minutes. If the pie is getting to brown tent a piece of foil over the entire pie.
• Once the pie is bubbling and done. Let it rest for a minimum 4 hours. If you cut into it to early it won't have had time to cool, and the filling will be runny. Be patient, I know it's hard, but you'll need this time to allow the filling to set up.