A classic homemade blueberry pie with a buttery, flaky crust and a juicy, sweet-tart blueberry filling that’s perfect for summer desserts.

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Preheat oven to 400°F (200°C).
In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Mix well and let sit for 10 minutes.
Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim edges as needed.
Pour the blueberry mixture into the crust and dot with pieces of butter.
Roll out the top crust and place over the filling. Trim and crimp edges to seal. Cut small slits for steam or create a lattice top.
Whisk egg and milk to make egg wash and brush over the top crust.
Bake for 45–50 minutes, or until the crust is golden and filling is bubbling. Cover the edges with foil if they brown too quickly.
Let the pie cool for at least 2 hours before slicing to allow the filling to set.

If using frozen blueberries, do not thaw before mixing with other ingredients.
The pie can be stored at room temperature for 1 day or refrigerated for up to 4 days.
Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.