For a two-crust blueberry pie, preheat the oven to 375°.

Toss the blueberries, sugar, tapioca or cornstarch thickener, lemon juice, and lemon zest together in a large bowl. Let sit while prepping the pastry for the pie.

To make the pastry, see my old world pie crust recipe.  FYI, I added 2 tablespoons of sugar to the Old World Pie Crust recipe’s list of dry ingredients for this crust. I got a positive response from the farm team. 

Add the bowl of the blueberry mixture to the pie plate with pastry. Add 2 tablespoons of butter dotting the top of the blueberry filling. Add the top pastry and then brush the top crust of the pie’s surface, including the crimped edges with a beaten egg, and sprinkle turbinado sugar. 

Slice a couple of small vents in the top pastry.

Bake at 375° F for about an hour until the fruit is bubbling from the vents and the pastry is a deep golden brown. Check the pastry a couple of times while baking. Add a foil ring loosely to the pie’s edges for protection against burning if the color gets too brown.