• Preheat oven to 400°F/200°C.

For the Berry Pie:

• Roll one of the pie dough discs to fit a 9-inch pan, leaving some overhang. Cover and refrigerate.
• Add berries, sugar, and lemon juice to a saucepan over medium heat.
• Simmer until the berries release their juices, around 5 minutes.
• Turn heat down to low and spoon about ½ cup of the berry sauce into a bowl. Add the cornstarch to the bowl and stir until combined to create a slurry.
• Turn the heat back up to medium and let the berries come back to a simmer. Pour in the berry slurry. Gently stir, being careful not to burst the berries, and cook until thickened, about 3 to 5 minutes.
• Remove from heat and add vegan butter and chia seeds. Gently stir. Set aside to cool for a few minutes.
• Pour the blueberry filling into the prepared pie crust.

For the Lattice Topping:

• On a lightly floured counter roll out the second dough disc into a 12-inch circle. Use a pizza cutter to cut into 10 strips, about 1 inch wide.
• A Strips: Lay 5 of the longest strips across the pie, equally spaced.
• B Strips: The remaining strips are referred to as B strips. Pull back every other A strip of dough and lay one of the B strips down. Pull the A strips back up, over the B strips. Now alternate and pull back the other A strips and add another B strip of dough. Pull those up and over that strip. Repeat this process. Trim any strips hanging over the edge and then pinch the crusts together and crimp the edges.
• Brush the top of the crust with vegan egg wash. Cover the edges with a bit of foil.

Baking the Pie

• Bake at 400°F/200°C for 20 minutes, until the top is golden brown. Remove the pie crust shield and bake for another 20 to 25 minutes.
• Remove the pie from the oven and transfer to a wire rack to cool for 1 to 2 hours. Once the pie is cooled you can refrigerate it or cut into slices and serve.