Ingredients:

  • 2 ½ cups (312g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into cubes
  • 6-8 tablespoons (90-120 ml) ice water
  • 6 cups (approximately 850g) fresh blueberries, rinsed and patted dry
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 2 tablespoons (30 ml) lemon juice
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar, for sprinkling

Instructions:

  1. Combine flour and salt in a bowl or food processor. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
  2. In a large bowl, gently combine blueberries, sugar, flour, and lemon juice.
  3. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to the pie plate. Trim and crimp the edges. Pour the blueberry filling into the pie crust. Dot the filling with butter pieces. Roll out the second disk of dough. Cut into strips or create a full top crust with vents. Arrange the strips lattice-style over the filling, or place the whole crust over the filling and cut vents. Crimp the edges to seal. Brush the top crust with the beaten egg wash and sprinkle with sugar.
  4. Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
  5. Let the pie cool completely on a wire rack before slicing and serving (at least 3-4 hours or preferably overnight). This allows the filling to set properly.