Bursting with blueberries and just a bit of lemon, this classic fruit pie just tastes like summer. With no slicing or pitting needed, it’s the perfect way to use up a bounty of produce. This pie features a flaky crust, a juicy filling that features hints of cinnamon and nutmeg and a little sparkle and crunch on top. Serve with vanilla ice cream or fresh whipped cream for the ideal end to a sultry summer evening.
Preheat oven to 400°F. Prepare a cookie pan with aluminum foil.
In a large bowl, stir together sugar, cornstarch, lemon zest, salt, cinnamon and nutmeg until well-combined. Add blueberries and lemon juice; toss until the berries are evenly coated.
Gently unroll pie crust and fit into a 9 in. pie pan. Pour blueberry mixture into crust. Top filling with the small butter pieces.
On a lightly floured surface, gently unroll second pie crust. Cut it into 3/4 in. strips. Place strips horizontally, then weaving in vertically, across the top of the pie, trimming so that each strip comes to the edge of the pie. Fold bottom crust over strips and crimp. Whisk together egg with water until well combined. Brush over strips and edges of pie. Sprinkle with sparkling sugar, if using.
Place on prepared cookie pan (to catch drips) and bake 15 minutes. Lower oven temperature to 375°F and continue to bake 35-40 minutes longer, or until crust is deeply golden and filling is bubbly. If crust begins to brown too much during baking, cover edges of pie with aluminum foil. Cool completely in pan on cooling grid.