Lattice-top blueberry pie

Preheat the oven to 425F.

Roll one disc of chilled-then-softened butter crust on a well-floured surface into a 13-inch circle, keeping it moving; if it cracks, let it warm a few minutes.

Wrap it onto the rolling pin and transfer to a nine inch pie dish; lift the edge and push it down rather than pressing, so the dough does not stretch and shrink.

In a large bowl toss the blueberries with the lemon zest and lemon juice.

Add the sugar, cornstarch, optional cinnamon and a big pinch of salt; mix, scraping the bottom so everything is coated.

Fill the crust, nudging berries into the gaps with the back of a spoon.

Dice the butter small and dot it all over the filling.

Roll the second disc into a 12-inch circle and cut about one-inch strips.

Weave a lattice: half the strips one way with half-inch gaps, lift alternating strips and lay the others across, repeating.

Trim to about an inch of overhang, fold it under to make a strong edge, and crimp with thumb and index finger to seal.

Mix one egg with two teaspoons of water, brush the pie all over, and sprinkle with sugar.

Set on a rimmed baking sheet; prepare a folded strip of foil to shield the edge loosely if it browns too fast.

Variation: in a pre-made pie crust, bake at 375F about 50 minutes; with frozen blueberries add 10 to 20 minutes.

Bake 20 minutes at the preheated temperature (transcribed 'for 25 for 20 minutes'), then reduce to 350F and bake 35 to 45 minutes more until golden throughout and bubbling all over.