For the Crust:
For the Filling:
- 4 cups (560 grams) blueberries, (don’t thaw if frozen)
- 2 cups (280 grams) wild blueberries, (don’t thaw if frozen)
- 3/4 cup (150 grams) granulated sugar
- 5 tablespoons (40 grams) cornstarch
- 1 teaspoon fresh lemon zest (don't omit)
- 1 tablespoon fresh lemon juice (don't omit)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 tablespoon unsalted butter, diced
For the Egg Wash:
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
- Turbinado or coarse sugar, for sprinkling
Prepare the dough:
Remove one disk of pie dough from the fridge. If needed, let sit at room temperature for up to 5 minutes or until slightly pliable.
Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into about a 12-inch circle with a 1/8-inch thickness.
Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch deep dish pie pan, preferably tempered glass. Gently mold into the cavity of the pie pan. Do not stretch the dough to fit or it will shrink during baking. Trim the dough edges to sit flush with the pie pan edge. Cover and place in the fridge.
Remove the other piece of dough from the fridge and repeat the above, but rolling out to a 13-inch circle. Using a pastry wheel, cut 1-inch wide strips. You will need 10 strips. Place the strips on a sheet tray or cutting board and refrigerate until ready to assemble.
Make the filling:
In a large bowl, toss together all of the blueberries with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt.
Assemble the pie:
Pour the blueberry mixture into the refrigerated pie shell, flattening and adjusting to make it fit evenly. Dot with the pieces of butter. Brush the edges of the chilled pie shell lightly with water.
Place 5 to 6 strips of pie dough over the filling, spacing evenly. Fold back every other strip in half. Place a long strip of dough down the center in the opposite direction. Unfold the other strips then fold back up the opposite strips. Place another strip down going the opposite direction. Repeat this weaving process until you have a lattice shape. Trim the lattice pieces so they’re just less than flush with the bottom crust so the edges won’t be too thick they slump over while baking.
Tuck the edges up and over to create a border, sealing everything together by pressing with your fingers. Use your fingers to make a deep crimping pattern. Transfer to the freezer for 15 to 30 minutes (must use a freezer-to-oven safe pie pan). This prevents the pie dough from becoming soggy or misshapen.
Meanwhile, adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy. Preheat the oven to 400°F.
In a small bowl, whisk together the egg yolk and cream. Remove pie from freezer. Brush all over with egg wash. Sprinkle generously with turbinado sugar. Bake on a parchment lined rimmed baking pan until the edges are lightly brown, about 25 minutes.
Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling in the center. If the edges become too dark, use a pie shield or foil to protect them from the heat. An underbaked pie will be runny when sliced.
Cool completely, for at least 3 hours, before serving. Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.