Fresh Blueberry Pie

Instructions

1. Heat the oven and prep a drip catcher. Preheat to 425°F. Set a rimmed sheet pan on the lower rack to catch any bubbles that escape. You will bake the pie on the rack above it (middle rack), so the heat still circulates well.
2. Line the pie dish. Fit one pie crust into a 9-inch pie dish. Trim as needed so you have about 1/2 inch overhang. Refrigerate while you mix the filling.
3. Mix the filling. In a large bowl, toss blueberries with granulated sugar, brown sugar, cornstarch, tapioca (if using), salt, lemon zest, lemon juice, vanilla, and cinnamon (if using). If using fresh berries, let sit 10 minutes so the sugar starts pulling out a little juice. If using frozen berries, skip the rest and move straight to assembling.
4. Fill and dot with butter. Pour filling into the chilled bottom crust, scraping in all the juices. Dot the top with the butter pieces.
5. Top it. Add the second crust as a full top (cut a few vents), or cut into strips for a lattice. Crimp the edges. Chill the assembled pie for 15 minutes in the fridge. This small pause helps the crust hold its shape.
6. Egg wash. Whisk egg with milk or cream. Brush over the top crust. Sprinkle coarse sugar if you want extra sparkle and crunch.
7. Bake hot, then finish. Place the pie on the middle rack (with the sheet pan on the rack below). Bake at 425°F for 20 minutes. Reduce heat to 375°F and bake 35 to 45 minutes more, until the crust is deep golden and the filling is bubbling thickly in the center. If the edges brown too fast, tent them with foil. A good timing cue is to shield the edges around the halfway point of the second bake, when they look set and lightly golden.
8. Cool completely before slicing. Cool on a rack for at least 3 to 4 hours. This is where the filling sets. If you cut early, it will run. Still tasty, just messy. Optional doneness check: fruit pies often land around 200°F to 205°F in the center when the filling has properly simmered and thickened.