Step 1

Preheat the oven to 400 degrees. Line

Step 2

a sheet pan with parchment paper.

Step 4

Mix the blueberries, ½ cup of sugar,

Step 5

the flour, lemon zest, lemon juice, and Cassis in a large bowl. Carefully ease

Step 6

one pie crust into a 9-inch pie plate, making sure not to stretch the dough, or

Step 7

it will shrink as the pie bakes. With a sharp knife, cut the excess dough off

Step 8

at the edge of the pie plate. Spoon the blueberry mixture into the pie shell,

Step 9

scraping the bowl with a rubber spatula to be sure you include all the juices.

Step 11

Brush the edge of the crust with the

Step 12

egg wash. Carefully lay the second crust on top, again easing—not stretching—it

Step 13

onto the pie. Cut the excess dough off at the edge of the pie plate. Press the

Step 14

two edges together with a dinner fork. Brush the top crust with the egg wash,

Step 15

cut three slits for steam to escape, and sprinkle with sugar.

Step 17

Place the pie on the prepared sheet

Step 18

pan and bake in the middle of the oven for 45 to 50 minutes, until the filling

Step 19

is very bubbly and the crust is nicely browned. Allow to cool and serve warm or

Step 20

at room temperature.