Instructions
Make the Pie Crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. These butter pieces create flakiness. Drizzle ice water over the mixture one tablespoon at a time, tossing with a fork after each addition. Add just enough water for the dough to hold together when squeezed. Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least one hour or up to two days.
Prepare the Filling: In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Mix carefully to avoid crushing the berries. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom crust. Let the mixture sit for fifteen minutes while you roll out the crust, allowing the berries to release some juice and the flavors to meld together.
Roll Out the Bottom Crust: Remove one dough disk from the refrigerator and let it sit for five minutes to soften slightly. On a lightly floured surface, roll the dough into a twelve-inch circle about one-eighth inch thick. Roll from the center outward, rotating the dough frequently and adding flour as needed to prevent sticking. Carefully transfer the dough to a nine-inch pie pan by rolling it loosely around your rolling pin, then unrolling it over the pan. Gently press the dough into the bottom and up the sides, being careful not to stretch it. Trim any excess dough, leaving a half-inch overhang. Refrigerate while you roll the top crust.
Roll Out the Top Crust: Roll the second dough disk into a twelve-inch circle using the same technique. You can create a solid top crust with vents, or cut it into strips for a lattice top. For a lattice, cut the dough into ten to twelve strips about three-quarters of an inch wide using a sharp knife or pastry wheel.
Assemble the Pie: Pour the blueberry filling into the prepared bottom crust, spreading it evenly. Dot the top of the filling with small pieces of butter, which adds richness and helps create a glossy filling. If using a solid top crust, place it over the filling, trim the excess, and crimp the edges decoratively. Cut several vents in the top to allow steam to escape. For a lattice top, weave the strips over and under each other in a basket-weave pattern, then trim and crimp the edges. Brush the top crust with a mixture of beaten egg and heavy cream for a beautiful golden shine. Sprinkle with coarse sugar for extra sparkle and crunch.
Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for twenty minutes, then reduce the temperature to 350°F (175°C) and continue baking for forty-five to fifty-five minutes longer. The pie is done when the crust is deep golden brown and the filling is bubbling vigorously through the vents or lattice. If the edges brown too quickly, cover them with aluminum foil strips or a pie shield.
Cool: Remove the pie from the oven and let it cool on a wire rack for at least four hours before slicing. This cooling time is absolutely essential as it allows the filling to set properly. Cutting into a warm pie results in runny filling that won’t hold its shape. The pie will continue to thicken as it cools.
Serve: Slice the completely cooled pie and serve at room temperature or slightly chilled. Top with vanilla ice cream, fresh whipped cream, or enjoy it plain to let the pure blueberry flavor shine through.
Tips for Success
Keep all ingredients cold for the flakiest crust. Don’t skip the cooling time or the filling will be too runny. Use a combination of fresh and frozen berries if needed for deeper flavor.
Storage
Store covered at room temperature for two days or refrigerate for up to four days. The pie can be frozen before baking for up to three months.
