6cupsblueberries, rinsed and well drained(2 lbs or 32 oz)
1tsplemon zest from 1 lemon
2Tbsplemon juicefreshly squeezed
4 1/2Tbspall-purpose flour
1egg + 1 Tbsp water
Pre-make your pie crust and let it refrigerate 1 hour in refrigerator before using. Roll the first disk into a 13" circle and transfer to a 9" wide pie pan.
Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on natashaskitchen.com), pinch the edges to seal and crimp edges if desired.
Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges.