Blueberry Lattice Pie

Crust and Filling

1. In a small bowl combine the sugar and lemon zest until fragrant. Set aside.
2. Line a 9-inch pie dish with half of the pie dough. Press into the bottom and sides of the pan. Don’t trim the excess dough just yet. Chill in the freezer for at least 20 minutes.
3. Preheat the oven to 400°.
4. Add the cornstarch and flour to the lemon sugar and mix until combine. In a large bowl add the sugar mixture, lemon juice and blueberries. Stir until the blueberries are evenly coated.

Lattice

1. Use a sharp paring knife or a dough lattice roller to cut the second half of the dough into half-inch wide strips.
2. Pour the blueberry filling into the chilled bottom crust. Using the strips of dough, lay half of the strips across the pie in one direction. Gently fold every other strip back halfway and lay another strip perpendicular across them. Fold the strips back.
3. Fold the alternate strips back almost halfway and lay another strip perpendicular across them. Repeat the process alternating strips until the lattice is complete across the whole top of the pie.
4. Press the edges of the lattice strips into the edge of the bottom crust and trim the excess dough using a paring knife going around the whole pie pan.
5. Combine the beaten egg with the water. Use a pastry brush to gently brush the lattice strips with egg wash and, if desired, sprinkle with coarse sugar.
6. Place the pie dish on a baking sheet and bake for 45-50 minutes, until the filling is bubbling, and the crust is golden brown.
7. Let the pie cool for at least 4 hours so the filling can set up before slicing. Store leftover pie covered tightly in the fridge for up to 5 days.