My Go-To Blueberry Pie Recipe: Juicy & Easy!

Instructions:

1. Combine flour and salt in a food processor (or bowl).
2. Add cold butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs.
3. Gradually add ice water and vinegar (if using) until the dough just comes together.
4. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. In a large bowl, gently combine blueberries, sugar, cornstarch, lemon juice, and cinnamon.
6. On a lightly floured surface, roll out half of the dough into a 12-inch circle.
7. Carefully transfer the dough to the pie dish, trim the edges, and crimp decoratively.
8. Pour the blueberry filling into the pie crust.
9. Dot the filling with the butter pieces.
10. Roll out the remaining dough and create a top crust (either a solid crust with slits, or a lattice crust).
11. Crimp the edges of the top crust to seal with the bottom crust.
12. Brush the top crust with the egg wash and sprinkle with sugar.
13. Bake in a preheated oven (400°F/200°C) for 20 minutes.
14. Reduce oven temperature to 350°F/175°C and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling. Use a pie shield if the crust is browning too quickly.
15. Let the pie cool completely on a wire rack before slicing and serving (at least 3 hours, preferably overnight for the filling to set). The best blueberry pie recipe is one that's cooled properly!