1) Cut the butter in small dice. Set aside.

2) In the bowl of your stand mixer, fitted with the paddle attachment, combine the flour, sugar, and salt. It takes only a few seconds to combine. Turn off the mixer. Add the diced butter. Mix on low speed until the mixture is crumbly. It will look like coarse crumbs. While the mixer is running, gradually add the water to bring the mixture together into a dough. Do not overmix. Divide the dough into 2 discs and cover individually with plastic wrap.

Refrigerate for 1 hour.

3) Roll out one of the dough discs on a floured surface. Note: It should be about 2 inches (5cm) larger than the dish.

4) Line a pie dish with baking parchment. Avoid greasing the pan. It will change the texture
of the crust. Transfer the rolled-out dough carefully to the bottom of the pie tin. Press it gently.
Using a fork, prick all over the dough. (It’s usually recommended when pre-baking a pie crust, which is not the case for this recipe. But I find it helps to keep the bottom of the pie flat.) Refrigerate the pie dough while preparing the filling.

5) Filling: Stir together sugar, cornstarch, and cinnamon in a large bowl. Add the blueberries, then add the lemon juice. Gently toss to combine. Be careful not to mash the blueberries. Fill the prepared pie crust with the blueberry filling. Refrigerate.

6) Lattice crust Roll out the 2nd dough disc on a floured surface to fit over the top of the pie (on a parchment
baking paper, it will be easier to cut the strips.)

7) With a pastry wheel or a pizza cutter, cut into 1.5 inches strips (4cm). You need 6 strips. (Feel free to cut into narrower strips if you prefer a tight lattice). Use a ruler to guide you. It will help to cut your strips straight.

8) Place 3 strips over the pie, parallel and equally spaced from one another. (Place the longer strip in the center and shorter strips toward the edges). Fold back the 1st and 3rd strip halfway (or every other strip if you cut narrower stripes). Place a long strip in the center perpendicular. Unfold the dough strips over this new strip. Fold back the 2nd strip, which is under the new strip. Lay another strip of dough perpendicular. Unfold the 2nd strip. Repeat with the last strip: Fold back the 2nd strip (opposite side from previously done), lay another strip of dough perpendicular, unfold the 2nd strip: Lattice done. (If you cut narrow strips, repeat, alternating strips until the lattice is complete.)

9) Trim the excess dough from the lattice strips. Pinch the edges of the strips to seal the pie. Fold the edges of the dough underneath itself to encase the ends of the strips. It will create a thick border to decorate and prevent the pie from unsealing during baking. Decorate the border: I keep it easy and simple with the classic fork crimp: Using a fork, press firmly the edges of the crust.

10) Refrigerate the pie for at l east 30 minutes (or overnight if you want to prepare it the day before).

11) Preheat the oven to 400°F (200°C)

12) Beat 1 egg with 1 tablespoon of cold water. Brush over the lattice and edges. Sprinkle generously with light brown sugar (best results with demerara sugar. This sugar has large crystals that give a crunchy texture). The egg wash gives a nice brown color, a shiny effect, and helps the sugar to adhere.

13) Place the pie in the center of the oven and bake for 20 minutes. After 20 minutes, turn down the temperature to 350°F (180°C) and bake for 25-30 minutes until the crust is golden brown and the filling is bubbling around the edges. If the crust begins to brown too much, cover with aluminum foil and continue to bake until the filling is bubbling. Next time, you probably need to adjust the temperature of your oven.

14) Leave to cool completely before cutting and serving. Serve with ice cream, whipped cream, or custard