Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1 cup (227g / 2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 6 cups (approximately 750g) fresh blueberries, rinsed and picked over
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 2 tablespoons (30ml) lemon juice, fresh
  • 1 teaspoon (5ml) lemon zest
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions:

  1. Combine flour, sugar, and salt in a food processor (or large bowl).
  2. Pulse in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough just comes together.
  4. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill.
  5. In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, and lemon zest.
  6. Let the mixture sit to macerate and thicken slightly.
  7. Roll out one dough disk to fit the bottom of the pie plate. Transfer to the pie plate.
  8. Pour the blueberry filling into the pie crust. Dot with butter pieces.
  9. Roll out the second dough disk for the top crust (lattice or full crust).
  10. If making a full crust, cut vents in the top.
  11. Crimp the edges to seal.
  12. Brush the top crust with egg wash.
  13. Sprinkle with granulated sugar.
  14. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, tent with foil.
  15. Let the pie cool completely on a wire rack before slicing and serving.