Ingredients:

  • 2 ½ cups (312g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks, 226g) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 6 cups (approximately 750g) fresh blueberries, rinsed and patted dry
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 tablespoon (15ml) lemon juice, fresh
  • 1 teaspoon (5ml) lemon zest
  • ¼ teaspoon (1.25ml) ground cinnamon
  • 2 tablespoons (30g) unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon milk

Instructions:

  1. Combine flour and salt in a food processor or bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until dough just comes together.
  4. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon.
  6. On a lightly floured surface, roll out half the dough into a 12-inch circle. Transfer to the pie dish.
  7. Pour blueberry filling into the crust-lined pie dish. Dot with butter pieces.
  8. Roll out remaining dough into a 12-inch circle.
  9. Place top crust over the filling. Trim and crimp edges to seal. Cut slits in the top crust to vent steam.
  10. Brush the top crust with egg wash for a golden-brown finish.
  11. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
  12. Let the pie cool completely on a wire rack before slicing and serving.