First, pre-make your pie crust and let it refrigerate for one hour. This step is crucial as it allows the dough to rest, making it easier to roll out later. After chilling, roll the first disk into a 13-inch circle and transfer it to a 9-inch-wide, deep pie pan.
Next, roll the second crust into a 12-inch circle. Use a pizza cutter to slice it into ten 1-inch strips. These will be used to create the lattice top for your pie, adding an elegant finish.
In a large mixing bowl, combine 6 cups of blueberries, 1 tsp of lemon zest, 2 tbsp of lemon juice, ½ cup of granulated sugar, 4 ½ tbsp of flour, and 1 tsp of cinnamon. Toss everything gently to combine, ensuring the blueberries are well coated and the flavors meld.
Now, transfer the blueberry mixture into the dough-lined pie pan, mounding it slightly in the center. Make sure to keep the edges clean of blueberry juice to achieve a neat finish.
Using the ten strips of dough, create a lattice crust over the top. Start by placing five strips of dough evenly over the pie, with the longer strips in the center.
Fold back every other strip halfway and place a long strip perpendicular to the first five strips. This weaving technique gives the pie its signature look. Fold the strips back over the new line and alternate folding back the other strips.
Continue adding and alternating strips until the lattice is completed. This might take a little practice, but it’s worth it for that beautiful presentation.
Once your lattice is finished, pinch the edges to seal the pie, crimping them for a fluted pattern. This not only looks great but also helps to keep the filling from oozing out.
In a small bowl, beat together 1 egg and 1 tbsp of water. Brush the egg wash generously over the lattice crust and edges. This will give your pie a lovely, golden finish when baked.
Finally, bake in the center of the oven at 375°F for 50 to 60 minutes. You’ll know it’s done when the crust is golden and the blueberry juice is bubbling at the edges. Once baked, let it cool for a bit before slicing and serving.
