Icy's Lazy Late-night Blueberry Pie

Introduction

To be honest, I don't really want to do homework right now. But I figured if there's a good recipe I know, it's this pie that I made late at night while drinking with my husband.

Ingredients

• 1 pie crust (I use the 2-pack Philsbury pie crust from Independent Grocer. The point is that this pie is lazy and no-effort. STORE IT IN THE FRIDGE.)
• 1 pie dish (Also from Independent. I used a white ceramic pie dish with a fluted edge.)
• 6 cups of blueberries, washed and drained (2lbs or 32oz)
• 1 tsp of lemon zest
• 2 tbsp of lemon juice
• 4 1/2 tbsp of all-purpose flour
• 1/2 cup of granulated sugar
• 1 tsp of ground cinnamon
• 1 egg & 1 tbsp of water for the egg wash.

Instructions

1. Take out your pie crust from the refrigerator and use the first roll to lay it in the pie dish. It's better if it's centered, but who am I to tell you what to do?
2. The second roll will be used to cover the top of the pie, so depending on if you care about looks you can place it on top, or cut it into strips. I usually have a little energy for effort, so if you're like me, cut it into at least 10 strips for the lattice. (It's okay if you go over 10, but if you go under your lattice will be too thick...which I guess if that's what you want, go ahead? Also, I used a pizza cutter.)
3. Preheat your oven to 375°F (190°C). Or prepare to wait for a while if you preheat it AFTER you made the pie, like a nincompoop.
4. In a large bowl (please use a large one, I beg you) mix in the blueberries, lemon zest, lemon juice, flour, sugar, and cinnamon. Fold them in with a spatula till fully incorporated.
5. Pour the blueberry filling into the prepared pie crust. Try to make the filling mound slightly in the center of the pan.
6. For those who want to make the lattice like me...yeah I don't think I can explain it in text. Here's a diagram from the original recipe to figure it out.

7. Beat together 1 egg and 1 tbsp of water for the egg wash, and brush that badboy over your pie for a golden crust!
8. Pop that fucker in the oven (for the forgetful ones, make sure it's at 375°F/190°C, I've gotchu bro!) and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Bam! You got a pie I guess.

Chef's Notes

Please, please,, PLEASE eat this fresh with vanilla ice cream. I promise you it's food from the gods on a late night. I actually wanted to try this recipe with Saskatoon berries instead, but I can't really find those so if you do, let me know how it goes and drop ALL the info on where you found them. For some reason, this pie tastes better drunk and with a friend, family, or loved one...I dunno, probably just me.

Nutrition Information (Not including the pie crust):