In a large bowl, combine 2 1/4 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.

In a small bowl, combine 1 tablespoon lemon juice and 1/4 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.

Meanwhile, in a large bowl, combine blueberries, remaining 1/4 cup flour, remaining 2/3 cup sugar, cornstarch, cinnamon, remaining 2 tablespoons lemon juice and lemon zest. Cover and refrigerate until ready to use.

Preheat oven to 425 degrees 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.

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.

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 degrees 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.

Source: Hannaford fresh Magazine, July August 2025