Roll out bottom crust, place in pie plate being careful not to stretch it at all, and trim overhang to ³/₄". Refrigerate 30 minutes to three hours.

Strip the herb leaves and blossoms from their stems, and discard stems. With the food processor running, add the herb leaves through the feed tube, followed by the raw sugar. Process until the herbs are well-minced, and the mixture looks like rough sand. Set aside for at least an hour, or refrigerate for up to one day.*

Whisk together dry ingredients and lemon zest, then toss with blueberries. Let sit fifteen minutes.

Roll out top crust. Whisk the egg white a bit, and brush it onto the bottom crust, then pile in the fruit. Cut top crust into strips and weave into lattice over the fruit, or add the top crust using the design of your choice. If time allows, refrigerate for one hour.

Fully preheat oven to 425°. Place pie pan on top of a rimmed baking sheet, and bake 40–60 minutes or until crust is quite brown and juice is bubbling out.

Herbs: The herbs can definitely be omitted, but do add a nice layer of depth and nuance. For a great resource for ideas of how to use herbs with fruits and vegetables, check out The Herbfarm Cookbook, by Jerry Traunfeld.