Blueberry Pie

Step 1 -Refrigerate the pie crust for at least 1 hour prior to using.

Step 2 -Preheat the oven to 375 degrees F.

Step 3 -Roll 1 disk of the pie crust into a 13-inch circle and transfer it to a 9-inch-wide pie pan.

Step 4 -Roll the second dough disk into a 12-inch circle.

Step 5 -Use a pizza cutter or a very sharp knife to cut the second disk into 10 1-inch strips.

Step 6 -In a large mixing bowl, combine the blueberries, the lemon zest, the lemon juice, the sugar, the flour, and the cinnamon, tossing to combine.

Step 7 -Transfer the blueberries into the dough-lined pie pan, mounding it slightly in the center and making sure to keep the edges clean of blueberry juice.

Step 8 -Using the dough strips, create a lattice pattern over the blueberry filling. You can do this by laying five of the strips down evenly over the pie and weaving the remaining five perpendicularly under and over the other strips.

Step 9 -Pinch the edges to seal and crimp for a fluted pattern.

Step 10 -In a small bowl, add the egg and the water, whisking to combine. Brush the egg wash over the lattice crust and the edges of the pie.

Step 11 -Bake until the crust is golden, and the blueberry juice is bubbling at the edges, about 50-60 minutes.

Step 12 -Serve warm or cool.