Adapted from Sally's Baking Addiction's Simply the Best Blueberry Pie recipe

1. Step One- Make two crusts! One for the bottom, one for the top. And after, Preheat the oven to 425 degrees fahrenheit.

2. Step Two- Stir the blueberries, flour, starch, sugar, lemon juice, lemon zest, and cinnamon. Mix well until it's no longer dry and powdery. If necessary, squish a few blueberries to make it moister. Set filling aside as the oven preheats. It can be refrigerated for up to a day

3.  Roll out the chilled pie dough. On a floured work surface, roll out one of the  crusts, “Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9 x 1.5 or 2-inch round pie dish. “ Tuck it in with your fingers, making sure it's smooth. Pour and spread the filling evenly into the pie dish. 

4. Dot the cubes of butter on top of the pie filling. Set aside in the fridge as you prepare the lattice.

5. Take out the other pie dough from the fridge. Roll it out so it is 12 inches in diameter or looks like it would fit over the pie. Using some sharp object (I suggest a knife or pizza cutter) cut out 1 inch dough strips. (NOTE: the original recipe says 10, but any number works out fine) 

6. Carefully weave the dough strips through one another and place them one by one on the pie. Press the edges of the lattice into the pie dough to seal. Then, grab a fork and press it gently, but firmly around the edges of the pie crust.

7. Lightly brush the top of the pie with the eggwash

8. Bake the pie in the oven at 425 degrees fahrenheit for 25 minutes, and then change the temperature down to 375 degrees fahrenheit, and put a pie crust shield around the edge. You can buy one or make one, (if making one see Pie Crust Shield at the end) and bake for 40-50 more minutes.

9. Remove the pie from the oven, place on a cooling rack, and cool for at least four hours before eating. (do not slice until cool)

Tips

Make sure to NOT overfill your pie, you probably will have extra filling and/or dough

You can store the pie in the fridge for up to 5 days and the freezer for up to 3 months

Pie Crust Shield

•  Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides , leaving the center of the pie exposed.