Homemade Blueberry Pie

Ingredients:
crust pie dough, chilled overnight (recipe above ☝🏻☝🏼☝🏽)

filling:
800 grams blueberries, fresh or frozen (don’t thaw if frozen)
150 grams sugar
5 tbsp (40 grams) cornstarch
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tspn salt
1 tbsp unsalted butter, diced

Directions:

Roll 1 dough disk on a floured work surface and drape over a deep baking dish, edges hanging outside.
Roll the second dough disk and cut 2 sm wide strips (10 pcs).

Toss together blueberries with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt.

Pour the blueberry mixture into the pie shell and dot with the pieces of butter.
Arrange the dough stripes (see the photo) and tuck the edges. Freeze for 20 minutes

Preheat the oven to 200°C.
Brush the pie with egg wash and sprinkle with sugar. Bake about 25 minutes.
Reduce heat to 190°C and bake for another 45 minutes.
Cool completely before serving

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