Blueberry Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 cups unsalted butter – cold, cut into 0.5-inch cubes
• 0.66 cups water – ice-cold
• 6 cups blueberries
• 0.75 cups granulated sugar
• 0.25 cups cornstarch
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 0.25 tsp ground cinnamon
• 0.25 tsp kosher salt
• 2 tbsp unsalted butter – cut into small pieces
• 1 egg – beaten
• 1 tbsp milk
• 1 tbsp coarse sugar

Instructions

1. Make the dough: In a large bowl, whisk together the all-purpose flour, 1 tbsp granulated sugar, and 1 tsp kosher salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle in the ice-cold water, tossing with a fork until the dough just holds together (you may not need every drop). Divide the dough into two equal disks, wrap, and chill until firm, at least 1 hour.
2. Mix the filling: In a large bowl, toss the blueberries with 0.75 cups granulated sugar, cornstarch, lemon zest, lemon juice, ground cinnamon, and 0.25 tsp kosher salt. Let stand 15 minutes to hydrate the starch.
3. Roll the bottom crust: Working with one dough disk at a time, roll between two sheets of parchment into a 12-inch round. Peel off the top sheet and invert into a 9-inch pie plate; remove the second sheet. Gently ease the dough into the corners without stretching and trim excess to a 1-inch overhang. Refrigerate while you roll the top.
4. Roll the top crust: Roll the second disk between parchment into another 12-inch round. For a lattice, cut into strips; for a full top, keep whole and transfer to a parchment-lined tray. Chill the top crust briefly to keep it firm.
5. Assemble the pie: Spoon the blueberry filling into the chilled bottom crust and smooth evenly. Dot the surface with the unsalted butter cut into small pieces. Top with the lattice (weaving strips) or lay on the full top crust; trim to match the bottom, then fold the edges together and crimp. If using a full top, cut 5–6 vents.
6. Chill and preheat: Refrigerate the assembled pie 15–30 minutes. Meanwhile, place a rimmed baking sheet on the middle rack and preheat the oven to 425°F (220°C).
7. Egg wash: Beat the egg with the milk. Brush the top crust evenly and sprinkle with the coarse sugar.
8. Bake hot, then moderate: Set the pie on the preheated baking sheet and bake 20 minutes at 425°F. Reduce the oven to 375°F (190°C) and continue baking 30–40 minutes, until the crust is deep golden and the filling is bubbling thickly through the vents or lattice. If the edges brown too quickly, shield with foil.
9. Cool completely: Transfer to a rack and let the pie cool at least 3 hours to set the juices before slicing.
10. Serve: Slice cleanly with a sharp knife. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days.