Ingredients:

  • 2.5 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1 cup unsalted butter, chilled and cubed
  • 8 tbsp ice-cold water
  • 6 cups fresh blueberries
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 1 tbsp ground cinnamon
  • 0.25 tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Use a pastry cutter to work in the cold cubed butter until the mixture resembles coarse crumbs with pea-sized lumps.
  2. Gradually add ice water, one tablespoon at a time, stirring until the dough just holds together.
  3. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 4 hours to relax the gluten.
  4. Toss the blueberries with lemon juice and lemon zest in a large bowl.
  5. In a separate bowl, whisk together sugar, cornstarch, cinnamon, and salt, then sprinkle over the berries and toss gently to coat.
  6. Allow the filling to sit for 15 minutes to release the natural juices.
  7. Roll out the first chilled dough disc into a 12-inch circle and ease it into a 9-inch deep-dish pie plate.