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Ingredients
2 pie crusts (a double batch of my homemade pie crust recipe)
5 cups fresh or frozen blueberries (675 grams)
3 tablespoons corn starch (4 tablespoons for frozen berries)
3/4 cup granulated sugar (150 grams)
1 egg
1 tablespoon water

Instructions
Preheat oven to 425 degrees F
Take half of the pie dough -- enough for one crust -- and roll it so that it is slightly larger than your pie plate (I use a 9" pie plate).
Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
In a large bowl, stir together blueberries, sugar and corn starch and pour into bottom crust.
Roll out second half of pie dough (one crust) and place over top of the blueberries, trim and crimp the edges as desired, or you can make a lattice crust as shown above if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
Whisk together egg and water and brush over the top crust (this is optional -- it just helps the crust to brown nicely).
Bake at 425 degrees F for 20 minutes until light golden brown. Cover with foil, reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-50 minutes (frozen berries will take longer).
Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices that are still slightly saucy. Let chill overnight in the refrigerator for perfectly clean slices.

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