• If using a pizza stone or baking steel, cover it with aluminum foil and place it on the oven rack one position below the center of the oven. Place a baking sheet or large sheet of foil on the rack underneath to catch any sticky drippings and preheat the oven to 425 degrees F.
• Rinse and drain the blueberries and transfer them to a large mixing bowl. Toss with the fresh lemon juice and set aside.
• In a separate bowl, whisk together the sugar, cornstarch, flour, salt, and cinnamon. Pour the mixture over the blueberries and toss until well combine and the dry ingredients are moistened.
• Line your pie plate with one crust leaving a slight overhand. Pour the blueberry filling into the crust and top with small pieces of butter. Follow the instructions for a classic two crust pie or lattice crust pie.

Classic Two Crust Blueberry Pie

• Roll out and place the top crust over blueberries. Trim it to just about ½-inch of the edge of the pie dish and then flute or crimp the edges of the bottom and top crust together (refer to Food Processor Pie Crust tutorial for more details).
• Coat the top crust with an egg wash (see below) and sprinkle with sugar, if desired. Finally, use the tip of a sharp knife to cut 5 to 6 vents about 2-inches long in the top of the crust, starting about 1-inch out from the center and working your way out.

Lattice Crust Blueberry Pie (This process is also detailed in my pie crust tutorial)

• Roll the second/lattice crust out to an oval about 10-inches long by 8-inches wide (not all the strips need to be 10-inches long - as you get closer to the edges the strips will be shorter). Use a pizza cutter to slice ten 1-inch thick strips.
• Arrange half the strips evenly over the pie filling. Gently fold back every other strip a little past the center and place another strip perpendicular on top. Replace the folded strips so they lie flat on top of the perpendicular strip. Working the same direction, fold back the strips that weren't done previously. Lay a 2nd perpendicular strip on top and unfold the strips. Continue with the third perpendicular strip. Apply the remaining 2 strips to the other side of the pie, starting toward the center and working in the opposite direction toward the edge. Remember always to alternate the strips that are folded back so that the strips weave in and out.
• Use sharp kitchen shears or a knife to trim the strips to a ½-inch overhang. Moisten the dough under the tip of each strip overhang with egg wash (see below) or water and tuck the overhang under the bottom crust border, pressing down to make it adhere. Leave plain or crimp as desired.
• Refrigerate the unbaked pie for 30 to 60 minutes prior to baking to chill the dough so it will hold it's shape better when baking.

Egg Wash

• Whisk the egg and water in a small bowl. Using a pastry brush, lightly coat the top crust (or lattice strips), including the edges (there will be far more than you need for 1 pie). For a sugared top crust, sprinkle coarse or granulated sugar evenly over the top.

Bake

• Transfer the pie to the baking stone or oven rack and bake for about 40 to 45 minutes, or until the crust is golden brown and blueberries are bubbling. If the top crust is browning more than you'd like, lightly tent it with a sheet of aluminum foil towards the end of the baking time.

Cool and Rest

• Allow the pie to rest and cool completely for a minium of 4 hours, or preferably overnight, before slicing. The filling will continue to thicken as it rests.