INGREDIENTS
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Buttery Pie Crust
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All-purpose flour (for dusting)
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2 cups blueberries (about 10 ounces)
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1 teaspoon finely grated lemon zest
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1 tablespoon fresh lemon juice
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1/4 cup sugar
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1/4 teaspoon kosher salt
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1 large egg, whisked with 1 teaspoon water
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1 tablespoon raw sugar
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