DIRECTIONS
- Preheat the oven to 400F degrees
- In a large bowl, mix the blueberries, sugar, cornstarch, lemon juice and cinnamon and stir so the blueberries are evenly coated
- On a floured surface using a floured rolling pin, roll out one disk of pie dough into a circle about 12-inches in diameter
- Transfer the dough to 9-inch pie plate
- In a small bowl whisk together the egg and water
- Brush the bottom of the pie dough with the egg wash
- Pour the blueberry mixture into the pie
- Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter
- Create a lattice pattern using the strips of dough, place 4-5 strips vertically over the pie, then weave 4-5 strips horizontally, going over and under each of the vertical strips, alternating between which strip goes over and under
- Cut the excess off the edges
- Fold the edges over crimp with your fingers or press down with the tines of a fork
- Brush the top of the pie with the egg wash
- Bake at 400 degrees for about 10 minutes, and the reduce the heat to 350 degrees and bake for an additional 30-40 minutes or until the crust is evenly browned and the filling is bubbly
- Let the pie cool to room temperature before slicing and serving with whipped cream or ice cream if desired
