• Preheat oven to 425°F

Pie Filling

• Place blueberries in a colander and run under cold water to wash off any dirt and debris left on the blueberries. Allow the blueberries to air dry or place them on a dry kitchen towel so speed up the drying process
• Once the blueberries are dried, place the blueberries in a large mixing bowl with 1 tablespoon of all-purpose flour. With a rubber spatula, gently toss the blueberries to coat the blueberries with flour. The flour will help absorb some of the liquid when baking as well as making them less likely to sink to the bottom of the pie
• Add granulated sugar and toss again

Assembling The Blueberry Pie

• Roll out one pie crust to 1/2" thick on a lightly floured surface with a rolling pin it was about 1/2" thick. Ensure that the pie crust is rolled large enough to fit in the pie dish
• Pour the blueberry pie filling into the pie dish and spread out evenly
• Roll out the second pie crust on a lightly floured surface and cut into 1.5-2" lattice strips using a pizza wheel cutter or sharp knife
• Arrange each lattice piece on top of the blueberry filling to create a lattice pattern top
• In a small dish, beat egg yolk with a fork. Lightly brush the top of the lattice dough with egg wash using a pastry brush
• Sprinkle with either brown sugar or baking sugar (a more coarse sugar - similar in size to kosher salt)

Baking The Pie

• Bake the pie on the lower rack for 25 minutes at 425°F
• When the 25 minutes is over, leave the pie in the oven, reduce the heat to 350°F and bake for an additional 25-30 minutes. Checking occasionally to ensure the pie crust is not getting too crispy or burnt. Each oven bakes differently!
• Bake until the pie crust is a deep golden brown, remove from the oven and allow to cool for at least 20 minutes before slicing into!