Roll out your pie crust to form an circle approximately 12 inches (you can get my flaky pie crust recipe here)

Roll out the top crust and use a pizza cutter to cut strips of dough for the top crust.

Place your bottom crust into a 9-inch pie plate. Vent with a fork and crimp edges.

To make your blueberry filling, combine blueberries, sugar, corn starch, salt, lemon zest and lemon juice in a large bowl. Toss to coat, then pour the blueberry mixture into your pie dish.

Take one strip of pie dough and lay it across the middle of the pie. Arrange more strips of dough a row from the middle.

Fold strips in half and start weaving strips of the pie crust in the opposite direction. Keep going until the entire pie is covered with a lattice crust.

Once you're finished with the lattice pie crust, use a sharp knife to cut the excess dough, then crimp the strips on the pie to the bottom crust to hold them in place.

Use a beaten egg to make an egg wash and brush it over the crust with a pastry brush. This will give it a nice, shiny finish as it bakes. Sprinkle crust with sanding sugar.

Start by baking the pie at 425° for 15 minutes. After 15 minutes, lower the oven temperature to 375° and continue to bake pie for another 30 minutes. After 30 minutes, check on the pie to make sure the crust isn't getting too dark. If it is, tent the pie with a piece of aluminum foil to keep the crust from burning.

This last step is by far the hardest! Once the pie is finished baking, let it cool for at least 2-3 hours. If you cut it too soon it will be too loose. By letting it sit, the corn starch has time to work its magic!