Classic Blueberry Pie

Ingredients

• 2 1/2 cupsall-purpose flour
• 1 tspsalt
• 1 Tbspgranulated sugar
• 1 cupcold unsalted butter, cubed
• 6–8 Tbspice water
• 6 cupsfresh or frozen blueberries
• 3/4 cupgranulated sugar (for filling)
• 1/3 cupcornstarch
• 1 Tbspfresh lemon juice
• 1 tsplemon zest
• 1/4 tspground cinnamon
• 1large egg, beaten (for egg wash)
• 1 Tbspcoarse sugar, for sprinkling

Nutrition / serving

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Method

1. 1

   Make the crust: pulse or cut flour, salt, and sugar with the cold butter until pea-sized crumbs form. Drizzle in ice water 1 tablespoon at a time, mixing just until the dough holds together. Divide in two, flatten into disks, wrap, and chill at least 1 hour.

   ⏱Start 1:00:00
2. 2

   Toss blueberries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, and cinnamon; let sit 10–15 minutes to draw out some juice.

   ⏱Start 10:00
3. 3

   Preheat oven to 400°F. Roll one dough disk into a 12-inch circle and fit into a 9-inch pie plate, leaving overhang.

4. 4

   Pour the blueberry filling into the crust. Roll out the second disk and place over the top, or cut into strips for a lattice; trim and crimp the edges to seal.

5. 5

   Brush the top crust with beaten egg and sprinkle with coarse sugar. Cut a few vents if using a solid top crust.

6. 6

   Bake 20 minutes at 400°F, then reduce heat to 375°F and bake another 30 minutes, until the crust is deep golden and the filling bubbles thickly through the vents. Tent with foil if the edges brown too quickly.

   ⏱Start 20:00⏱Start 30:00
7. 7

   Cool at least 3 hours before slicing, to let the filling set.

   ⏱Start 3:00:00