Ingredients
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All-purpose flour, for dusting
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1 (15 oz) pkg refrigerated pie crusts (2 count), divided
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1/3 cup granulated sugar
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2 tbsp cornstarch
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1 lemon
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2 pints blueberries
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1 large egg, beaten
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1 cup heavy whipping cream, cold
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1/4 cup + 2 tbsp raspberry preserves, divided
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1 tsp vanilla extract
Steps
1
Preheat oven to 425°F. On a lightly floured surface, unroll one of the pie crusts and roll into a 12-inch circle. Fit into a 9-inch pie plate and trim edges of crust. Transfer to refrigerator to chill while making filling.
2
In a large bowl, toss together the sugar and cornstarch. Grate 1 tsp zest from the lemon and squeeze 1 tbsp juice; add to bowl along with the blueberries and a pinch of salt and toss to combine. Pour filling into prepared pie crust in even layer. Chill pie in refrigerator while making lattice.
3
Roll out second pie crust into a 12-inch circle. Using a pizza cutter or knife, cut dough into 1½-inch strips. Remove pie from refrigerator. Arrange strips on pie over and under one another in perpendicular pattern to create lattice. Trim ends and crimp edge of crust as desired.
4
Brush pie crust with the beaten egg. Place pie on a baking sheet and bake 15 min., then reduce oven temperature to 375°F. Carefully tent a piece of foil over pie and continue baking 40–45 min. more, until filling is bubbling and crust is golden brown. Let pie cool completely before slicing, at least 4 hours (the filling will set as it cools).
5
When ready to serve, in a large bowl, using an electric mixer, beat the heavy cream, ¼ cup raspberry preserves, and vanilla 2–3 min., just until stiff peaks form. Stir remaining 2 tbsp raspberry preserves to loosen, then gently swirl into whipped cream. Serve berry whipped cream with slices of pie.
