This Modified Blueberry Ginger Pie Recipe by My Sister

My sister and I have been making this pie every year for Thanksgiving and Christmas since 2018 and while it looks and sounds good, the actual recipe makes for some uneven results. The original recipe is MUCH TOO tart, MUCH TOO sweet, and way too wet. So instead my sister has been slowly perfecting this pie and this is her recipe:

Easy pie dough crust recipe by yours truly, Serious Eats and J. Kenji Lopez-Alt or use your favorite pie crust recipe.

Ingredients:
• AP flour for dusting
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon finely grated lime zest
• 1 tablespoon finely grated peeled ginger
• Pinch of kosher salt
• 2 pounds fresh blueberries (approximately 6 cups)
• 1 tablespoon fresh lime juice
• 1 large egg
• 2 tablespoons Demerara sugar

Preparation:
1. Preheat oven to 350°. Roll out a disk of dough on a lightly floured surface to a 13" round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13" round (about 1/4" thick). Stack on top of the first round of dough, separating with a sheet of parchment. Chill while you prepare filling.
2. Combine granulated sugar, cornstarch, lime zest, ginger, and salt in a large bowl, rubbing together with your fingertips to release oils in zest and evenly distribute ingredients. Add blueberries and lime juice and toss to coat.
3. Beat egg with 1 tsp. water in a small bowl just to blend. Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer 1 round of dough to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Scrape in blueberry filling along with any accumulated juices in bowl. Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.
4. Working your way around the circumference, press edges of dough together to seal. Crimp with a fork. Trim excess dough with kitchen shears so there is no overhang. Cut several about 3"-long slits into top of pie, avoiding edge. Brush dough with remaining egg wash; sprinkle with Demerara sugar.
5. Place pie pan on a foil-lined rimmed baking sheet (juices may bubble over-this is what the foil is for). Bake until crust is deep golden brown on top and bottom and juices are bubbling, about 1½ hours. Transfer pie to a wire rack and let sit at least 4 hours before slicing.