Wild Blueberry-Maple Sugar Pie

- Cut the butter into cubes and mix with the flour, salt and sugar in a food processor. Pulse until it looks like coarse meal, then remove to a large bowl and add the sour cream.

- Mix the sour cream in with a fork, then work with your hands to make a smooth dough.

- On a lightly floured surface, divide the dough into two balls and flatten them into round disks. warp each disk in plastic wrap and refrigerate until needed.

- Toss the blueberries, sugar, lemon zest, and cornstarch. Allow to macerate for 15 minutes.

- Roll out the top and bottom crust. Put the bottom crust in the pie plate. The crust should hang over the edges a bit. Put the filling in.

- Top with the lid, crimp the edges well, cut a few slits in the top crust for steam. Decorate with cut out pieces of dough if desired. Brush cut pieces of dough with water to help them stick.

- Preheat the oven to 375 F. Brush the top crust with the egg wash. Bake on a low rack of the oven for 45-60 minutes, or until the filling is bubbling and the crust is golden brown.

- Allow the pie to cool for 20 minutes before serving. From here the pie will last in the fridge for 5 days. It can also be frozen whole, then thawed and served if you want to make it ahead. If baking ahead, make sure to bring the pie to room temperature or warm in an oven before serving.

- Serve with whipped cream or vanilla ice cream.