In a food processor set up with the regular blade, place the flour and salt in and pulse 3 times to mix.

Add the butter and mix until the flour is crumbly.

Add in the vinegar and the lemon zest.

Once the pie crust mix is combined into coarse crumbs, start adding the water 1 tablespoon at a time. Once the dough comes together, stop processing it.

Turn the dough out onto the counter and form it into 2 discs. Wrap them in plastic wrap and refrigerate them for at least 1 hour.

After the hour, use according to the Blueberry Pie recipe directions.

Heat oven to 425 degrees, and roll out both sections of the crust with a rolling pin to form two discs.

Place one of the discs into a pie dish, lightly pressing it into the bottom rim, and make holes in the base with a fork. Cut off excess pastry around the edge of the dish and press down the top edge of the crust with your fingertips.

In a large mixing bowl, combine the blueberries, sugar, cornstarch, salt, zest, and lemon juice. Toss to coat.

Pour the blueberry mixture into the prepared pie plate.

Roll out the second piece of crust and then using a pizza cutter, cut inch wide strips of dough to form a lattice style top crust of the pie.

Place one strip on top of the pie through the middle and then arrange the other strips in a row from the middle.

Fold the strips in half and begin weaving strips of pie crust in the opposite direction.

Once the strips are arranged in a lattice or basket weave design, cut the longer pieces off and crimp the strips to the bottom crust to keep everything together.

With a pastry brush, brush the egg wash onto the crust and top with sanding sugar.

Place the pie into the 425-degree oven for 15 minutes. After which lower the oven temperature to 375 degrees and continue baking for 30 minutes. After 30 minutes, check the pie and make sure the crust isn’t getting too dark. If it is, tenting with aluminium foil will stop the crust from burning.