Preparation

• Prepare either pie crust recipe through step 5.
• Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it’s no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats.
• Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
• On a floured work surface, roll out one of the discs of chilled dough into a circle 12 inches in diameter. Place the dough into a 9 x 1.5 or 2-inch round pie dish. Pour and spread filling evenly into pie dish, dotting pieces of butter on top. Set aside.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter and cut strips for lattice. Thread the strips over and under one another and press edges to seal. Trim off excess dough.
• Lightly brush the top and edges of the pie crust with egg wash and sprinkle with coarse sugar, if using.
• Bake the pie at 425°F for 25 minutes; then, reduce oven temperature to 375°F (190°C) and bake until the filling’s juices are bubbling, for another 40–50 minutes.
• Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.