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
  • 1 tablespoon (13g) granulated sugar
  • 6 cups (approximately 750g) fresh blueberries, rinsed and picked over
  • ¾ cup (150g) granulated sugar, plus more for sprinkling
  • ¼ cup (30g) cornstarch
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1g) ground cinnamon
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) milk, for egg wash

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together.
  3. Form the dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
  4. In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, and cinnamon.
  5. On a lightly floured surface, roll out half of the dough to a 12-inch circle. Transfer to the pie plate.
  6. Pour the blueberry mixture into the pie crust. Dot with small pieces of butter.
  7. Roll out the remaining dough and either create a solid top crust (piercing with vents) or cut into strips for a lattice top.
  8. Crimp the edges of the crust to seal.
  9. Brush the top crust with egg wash and sprinkle with sugar.
  10. Bake in a preheated oven at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
  11. Let the pie cool completely on a wire rack before slicing and serving.