Directions

1. Heat oven to 400 degrees F.
2. Roll half the dough to fit a rimmed quarter sheet pan or 9-by-13-inch pan.
3. Fit dough into pan, leaving overhang.
4. Toss blueberries with sugar, starch, lemon juice, lemon zest, and salt.
5. Spread filling evenly in the crust and dot with butter.
6. Roll remaining dough and place over filling or cut into lattice strips.
7. Crimp edges and cut vents if using a full top.
8. Brush with egg wash and sprinkle with coarse sugar if using.
9. Bake until crust is golden and filling bubbles, 40 to 50 minutes.
10. Cool completely before cutting into squares.