Blueberry Pie

This blueberry lattice pie is a delightfully decadent treat, perfect for a midday snack.

Pie Dough:

I used store-bought pie dough

Pie Filling

1/3 cup to 3/8 cup (65 to 75 grams) granulated sugar, adjusted according to the sweetness of berries

1/8 cup (15 grams) cornstarch

1 teaspoon freshly grated lemon zest

1 pound (450 grams) fresh blueberries (about 3 cups)

½ tablespoon butter, cut into small squares (or less)

Toss blueberries with a mixture of sugar, cornstarch, allspice, cinnamon, salt, and a little lemon zest. When everything is well tossed, we tumble the filling into a prepared crust.

• Roll out the second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third, and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust.

• Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. Dot the butter over the open areas of the lattice. Make egg wash by whisking egg yolk and milk together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie for 20 minutes or freeze for 5 minutes before baking.

Heat oven to 400 degrees F. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking). Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done. Cool 2 to 3 hours before cutting to allow filling to set.