Blueberry Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 6 tablespoons ice water
• 5 cups fresh blueberries
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract
• 1 tablespoon unsalted butter, for brushing
• 1 tablespoon whole milk or egg wash
• 1 tablespoon coarse sugar for topping

Instructions

1. 1

   In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 tablespoon of granulated sugar. This distributes the salt and sugar evenly throughout the dough.

2. 2

   Add 1 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible — these pockets create the flaky layers.

3. 3

   Add 6 tablespoons of ice water, 1 tablespoon at a time, gently tossing with a fork until the dough just comes together. You should see moist crumbs but no wet spots — use as little water as possible to keep the crust tender.

4. 4

   Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting time allows the gluten to relax and makes rolling much easier.

5. 5

   In a large bowl, combine 5 cups of fresh blueberries, 0.75 cup of granulated sugar, 3 tablespoons of cornstarch, 2 tablespoons of fresh lemon juice, 0.5 teaspoon of lemon zest, 0.25 teaspoon of kosher salt, and 0.5 teaspoon of vanilla extract. Gently fold everything together until the blueberries are evenly coated — the cornstarch will thicken the juices as they release during baking.

6. 6

   Let the filling sit for 15 minutes so the blueberries begin to release their juices and the flavors meld.

7. 7

   Preheat your oven to 375°F (190°C). Position a rack in the lower third of the oven — the lower placement helps the bottom crust bake through and prevents a soggy foundation.

8. 8

   On a lightly floured work surface, roll out one dough disk into a 12-inch circle about 1/8-inch thick. As you work, rotate the dough a quarter turn every few rolls and dust with flour as needed to prevent sticking.

9. 9

   Transfer the rolled dough to a 9-inch pie dish — the easiest way is to roll it loosely around a rolling pin, position it over the dish, and unroll it. Gently press it into the corners and let the excess hang over the edge.

10. 10

    Pour the blueberry filling into the crust, mounding it slightly in the center. Dot the top with 1 tablespoon of unsalted butter cut into small pieces — this adds richness to the filling.

11. 11

    Roll out the second dough disk into a 10-inch circle. You can place it whole as a top crust or cut it into 0.75-inch strips and weave a lattice — both methods look beautiful.

12. 12

    If using a whole top crust, drape it over the filling and seal the edges by pressing the bottom and top crusts together with your fingers. If making a lattice, weave the strips over and under each other, then crimp the edges. Trim excess dough to 1 inch beyond the pie dish edge.

13. 13

    Fold the overhanging dough under itself to create a rim, then crimp with the tines of a fork or your fingers to seal and create a decorative edge. This seals the filling inside and makes the pie visually appealing.

14. 14

    Brush the top crust (or lattice strips) with 1 tablespoon of whole milk or egg wash, then sprinkle with 1 tablespoon of coarse sugar for a sparkling finish. Cut 3-4 small slits in the top crust if you're not using a lattice — this allows steam to escape and prevents the crust from bursting.

15. 15

    Place the pie on a baking sheet (to catch any drips) and bake on the lower rack for 50-60 minutes, until the crust is golden brown and you can see the blueberry filling bubbling around the edges. If the crust edges brown too quickly, tent loosely with foil after 35 minutes.

16. 16

    Remove the pie from the oven and let it cool on a wire rack for at least 4 hours — this is crucial because the filling needs time to set. The pie will be very juicy if cut while still warm, so patience is worth the wait.

17. 17

    Serve slices at room temperature or slightly warm with vanilla ice cream or whipped cream. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

Tools you’ll need

• large mixing bowl
• whisk
• pastry cutter or two knives
• fork
• plastic wrap
• large bowl
• rolling pin
• lightly floured work surface
• 9-inch pie dish
• baking sheet
• foil
• wire rack

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