Lemon Poppy Seed Blueberry Pie

Steps

1. In a large bowl, combine 2¼ cups flour, 2 teaspoons sugar, poppy seeds and salt. Using a fork or your hands, cut 1 cup butter into flour and mix until mostly incorporated.
2. In a small bowl, combine 1 tablespoon lemon juice and ¼ cup cold water. Drizzle over flour mixture and gently mix into a shaggy dough, adding 1 to 2 tablespoons water, if necessary. Divide dough in half, rolling out two flat disks, about 1” thick. Wrap each disk in plastic and refrigerate 2 hours.
3. Meanwhile, in a large bowl, combine blueberries, remaining ¼ cup flour, remaining ⅔ cup sugar, cornstarch, cinnamon, remaining 2 tablespoons lemon juice and lemon zest. Cover and refrigerate until ready to use.
4. Preheat oven to 425°F. On a floured work surface, roll out one dough disk into a 12” circle and carefully place into a 9” round pie dish, tucking and trimming edges if needed. Pour filling evenly into pie dish. Dot 1 tablespoon butter pieces on top and set aside.
5. Roll out second dough disk into a 12” circle. Using a sharp knife or pizza cutter, cut dough into 1”-wide strips. Weave strips over and under each other to create a lattice. Trim any excess dough and crimp edges of pie crust with a fork.
6. In a small bowl, beat egg and milk together. Brush the top and edges of the pie crust with egg wash. Place pie on a baking sheet and bake 25 minutes, then reduce oven temperature to 375°F. Continue baking until juices are bubbling, 40 to 50 minutes. If top begins browning too quickly, tent a piece of foil over pie. Cool for at least 4 hours before slicing. Serve with vanilla ice cream.