First make your pie crust according to recipe instructions (in link in Ingredients). Allow to chill as instructed (skip this step if using store-bought pie crust).

Preheat oven to 375F (190C).

While pie dough is chilling, combine blueberries, cornstarch, sugar, salt, and lemon juice in a large bowl. Stir well until ingredients are well-combined, then set aside until your pie dough is finished chilling.

Once dough has chilled, place one pie crust on a clean, floured surface and roll out into a 12” circle and place into a 9” pie plate (there should be some dough left hanging over the sides of the pie plate, this is good, don’t trim it, you’ll need it later).

Whisk together your egg and 2 teaspoons of water to make an egg wash. Use a pastry brush to gently brush the pie crust. Set egg wash aside, you’ll need it again a bit later on.

Give your berries one more stir and then pour evenly into pie dish. Dot the top of the berry layer with your butter pieces.

Roll out your second pie crust to a 12” circle. To make a lattice-designed topping, use a knife, pizza cutter, or pastry wheel (see link above recipe for the one I used) and cut 1” strips out of the pie dough.

Follow the photo instructions in the post above to make a lattice pattern by evenly spacing 5 pie strips horizontally and weaving vertical strips through pie dough (see photo in post or see the video below the recipe for visual).

Trim excess pie dough from the strips and then take the excess pie dough (hanging over the pie plate from the first crust you placed) and fold that over the edge of the strips (again, see photo or video for visual guidance).

Brush lattice topping with egg wash. Generously sprinkle with granulated sugar, if desired.

Transfer to center rack of 375F (190C) oven and bake for 50 minutes or until crust is golden brown and center of pie is bubbling.

Allow to cool before slicing and enjoying! If desired, top with vanilla ice cream or homemade whipped cream!