Ingredients:

  • 2 1/2 cups All-Purpose Flour, plus extra for dusting
  • 1 tablespoon Granulated Sugar (for crust)
  • 1 teaspoon Fine Sea Salt (for crust)
  • 1 cup (2 sticks) chilled Unsalted Butter, cut into 1/2-inch cubes
  • 1/2 cup Ice Water (approx.)
  • 1 teaspoon Apple Cider Vinegar (optional)
  • 6 cups Fresh Blueberries (or frozen, unthawed)
  • 3/4 cup Granulated Sugar (for filling)
  • 1 teaspoon Fresh Lemon Zest
  • 1 tablespoon Lemon Juice
  • 1/4 cup Cornstarch (or Tapioca Starch)
  • 1/2 teaspoon Ground Cinnamon (optional)
  • 1/4 teaspoon Pinch of Salt (for filling)
  • 1 Large Egg, beaten (for egg wash)
  • 1 teaspoon Milk or Water (for egg wash)
  • 1 tablespoon Coarse Sugar (Turbinado/Demerara)

Instructions:

  1. Combine Dry Ingredients: Whisk together flour, sugar, and salt in a large bowl (or food processor).
  2. Cut in the Butter: Add the cold, cubed butter. Work quickly using a pastry blender, your fingertips, or pulse in a food processor until the mixture resembles coarse sand mixed with pea-sized pieces of butter. Do not overmix.
  3. Hydrate the Dough: Slowly drizzle in the ice water and vinegar (if using), mixing until the dough just comes together. Stop immediately when no dry flour remains.
  4. Divide and Chill: Divide the dough into two discs (one slightly larger for the bottom crust). Wrap tightly in plastic wrap and refrigerate for a minimum of 90 minutes (or up to 2 days).
  5. Prepare the Filling: In a large bowl, gently combine the blueberries, sugar, lemon zest and juice, cornstarch/tapioca, cinnamon, and salt. Set aside while you roll the dough.
  6. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch circle (about 1/8-inch thickness). Carefully transfer it to the 9-inch deep-dish pie plate. Trim the edges, leaving a 1-inch overhang.
  7. Add the Filling: Pour the prepared blueberry mixture into the lined pie plate. Dot the top with 1 teaspoon of butter if desired for richness.
  8. Top the Pie: Roll out the remaining dough disc. Cut vent holes, or cut into strips for a lattice top. Place the top crust/lattice over the filling.
  9. Seal and Crimp: Tuck the overhang of the top crust under the overhang of the bottom crust. Crimp the edges tightly (the seal is vital to hold the juices).
  10. Egg Wash and Chill (Second Chill): Brush the entire top surface with the egg wash (egg mixed with milk/water) and sprinkle generously with coarse sugar. Place the assembled pie in the freezer for 15 minutes to firm up the crust before baking.
  11. Preheat: Preheat the oven to 400°F (200°C). Place a baking sheet on the lowest rack to catch any overflow.
  12. Bake (Initial High Heat): Bake at 400°F (200°C) for 15–20 minutes, or until the crust begins to turn light gold.
  13. Reduce Heat and Finish: Reduce the oven temperature to 375°F (190°C). If the edges are browning too fast, loosely cover them with a foil shield. Continue baking for another 50–55 minutes, until the filling is visibly bubbling thickly and the crust is deep golden brown.
  14. Check Doneness: The filling must reach a robust boil in the center vents to activate the starch/thickener.
  15. Cool Completely: Transfer the pie to a wire rack. DO NOT SLICE HOT PIE. Allow it to cool completely for 3–4 hours. This allows the filling to set; slicing too early guarantees a runny mess.