Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and diced
  • ¼ teaspoon salt
  • 3-4 tablespoons ice water
  • 4 cups (600g) fresh blueberries (or frozen, thawed)
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)
  • 1 egg (for egg wash)
  • Sugar for sprinkling on top

Instructions:

  1. Sift together flour and salt in a mixing bowl.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough comes together.
  4. Form into a disk, wrap in plastic, and chill for 30 minutes.
  5. In another bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Gently toss until blueberries are evenly coated.
  6. Preheat your oven to 375°F (190°C).
  7. Roll out the chilled dough on a floured surface to fit the pie dish. Transfer to the pie dish and fill with blueberry mixture.
  8. Roll out another dough layer for the top crust or create a lattice pattern. If using a whole top crust, make slits to allow steam to escape.
  9. Cover the edges of the crust with aluminum foil to prevent burning. Bake for 20-25 minutes, then remove foil and bake for an additional 20-25 minutes until the filling bubbles and the crust is golden brown.
  10. Allow the pie to cool for at least 2 hours before serving to let the filling set.