om the refrigerator and roll it out to fit a 9-inch pie dish. Press the dough into the dish, making sure to cover the bottom and sides evenly.
Pour the blueberry filling into the pie crust.
Remove the plain dough disc from the refrigerator and roll it out to fit a 9-inch pie dish. Cut the dough into strips to create a woven lattice pattern on top of the blueberry filling.
Seal the edges of the crust by pressing the strips onto the bottom crust.
In a small bowl, beat the egg with water to make an egg wash. Brush the egg wash over the top crust and sprinkle with turbinado sugar.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool completely before serving.

Enjoy!

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