Ingredients:

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

Instructions:

  1. In a large bowl, gently toss the blueberries with sugar, cornstarch, cinnamon, and salt. Stir in the lemon juice and zest. Let the mixture sit for 15 minutes to allow the cornstarch to hydrate.
  2. Roll out the bottom crust on a floured surface until it is 2 inches wider than the 9-inch pie plate. Drape it over the dish, press firmly into the corners, and trim the overhang to 0.5 inch.
  3. Pour the blueberry mixture into the prepared crust, piling the berries slightly in the center. Dot the top of the berries with the small bits of butter.
  4. Top with a second rolled-out crust (full cover or lattice design) and crimp the edges with a fork to seal.
  5. Brush the top crust with beaten egg wash and sprinkle with coarse sugar.
  6. Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) for another 30–40 minutes until the crust is mahogany-colored.