Blueberry lattice pie

If using frozen blueberries, let them defrost and drain for a while.

Combine the sugar, cornstarch and lemon zest in a small bowl; this both sweetens and thickens the filling.

Roll the top half of the dough into a large rectangle and cut it into 10 equally sized strips.

Use a pie shell that has been refrigerated but not blind baked, and bake on a preheated pie stone.

Put the blueberry mixture into the shell.

Lay five strips evenly and parallel across the top - one in the centre, two to each side.

Lift two of the strips, lay a perpendicular strip underneath them and lay the two back down; repeat with the three strips that were not lifted, alternating each round.

Trim the edges and tuck them under the bottom crust tightly.

Brush with egg white and sprinkle with granulated sugar.

Bake at 400F for 30 to 45 minutes until deeply golden brown and bubbling, then cool completely at least four hours.