To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.

Chop the butter into small cubes. I like to cut the stick into fours (at least) then cut into small cubes from there. Add the butter to the mixing bowl.

Mix on low until the mixture looks like wet sand. Then immediately add in the cold water and mix just until everything comes together, do not overmix. You can finish with your hands if needed to mix in some dry bits or butter chunks.

Divide the dough equally in half and form into rectangles and wrap in plastic wrap. Let this chill in the fridge for at least 4 hours or overnight.

If you are using frozen blueberries (like I did here) you’ll need to thaw blueberries in the fridge overnight as well.

Preheat the oven to 350°F.

To make the filling: Strain the blueberries (if using frozen).

In a large mixing bowl, add the cane sugar, flour, cornstarch, cinnamon, and strained blueberries. Mix to combine and coat the blueberries completely.

On a lightly floured surface, unwrap one of the pie crusts and roll out to a little bit larger than the quarter sheet pan. Transfer the pie dough to the quarter sheet pan and lightly press it into the bottom and sides of the pan. (You can place this in the fridge to ensure your crust stays nice and cold while you roll out the other one.)

Roll out the second pie crust to the same size. Then cut into 1-inch strips. You can do this using a pizza cutter or a sharp knife.

Remove the pie pan from the fridge and transfer the blueberry filling to it and spread it out evenly.

To lattice the pie: Place strips of pie dough about 1-inch apart. Then, pull back every other strip of dough, then lay a strip down perpendicular to the ones you just laid. Pull back every other strip, opposite of what you just did, and lay another strip 1-inch apart horizontal to the strip you just laid. Continue doing this until the pie is completely covered.

Trim off any excess pie dough with a pairing knife so it’s even with the edge of the pie pan. Then fold in the dough to create a crust.

Using your thumb and pointer of one hand, and your pointer of the opposite hand, flute the pie crust (watch video).

To make the topping: In a small dish, add the honey and water and microwave for 20 to 30 seconds to melt the honey. Using a pastry brush, brush the top of the pie with the pie wash to coat the crust completely.

Top with turbinado sugar.

Bake for 1 hour or until golden.