Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 Tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt (for crust)
  • 1 cup (2 sticks) very cold, cubed Unsalted Butter
  • 6–8 Tbsp Ice Water
  • 6 cups Fresh or Frozen Blueberries
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Cornstarch or Tapioca Starch
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 1 Tbsp Unsalted Butter (cut into small dots, for filling)
  • 1 Large Egg (for egg wash)
  • 1 tsp Milk or Cream (for egg wash)
  • 2 Tbsp Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Make the Dough: Combine flour, 1 Tbsp sugar, and salt. Cut in the cold butter until pieces are pea-sized. Gradually add ice water until the dough just comes together. Divide into two unequal discs, wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Gently toss the blueberries with ¾ cup sugar, cornstarch, lemon juice/zest, cinnamon, and nutmeg. Set aside while you roll the crust.
  3. Roll the Bottom Crust: Roll out the larger dough disc and carefully fit it into a 9-inch pie dish. Trim edges, leaving an overhang. Chill the lined dish.
  4. Assemble the Pie: Pour the blueberry mixture into the chilled bottom crust. Dot the top of the filling evenly with the 1 Tbsp of cold butter.
  5. Top Crust Application: Roll out the second disc and place it over the filling (or cut into strips for a lattice). Crimp and seal the edges firmly. Cut several steam vents if using a solid top crust.
  6. Egg Wash & Sugar: Brush the top crust lightly with the beaten egg mixed with milk/cream, and sprinkle generously with turbinado sugar.
  7. Bake (High Heat Start): Place the pie on a baking sheet. Bake at 425°F (220°C) for 15 minutes to set the crust quickly.
  8. Bake (Lower Heat Finish): Reduce oven temperature to 375°F (190°C). Continue baking for 45–60 minutes, rotating halfway, until the crust is deep golden brown and the filling is visibly bubbling thickly through the vents. Cover edges with foil if they brown too quickly.
  9. Cool Completely: Remove from the oven and cool on a wire rack for a minimum of 3–4 hours. This step is crucial to allow the filling to fully set before slicing.