Print Recipe
5 from 1 vote

Ingredients

For the Pie Crust:

  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup cold butter (2 sticks, cut into cubes)
  • 1/2 cup ice water

For the Blueberry Filling:

  • 5 cups fresh blueberries
  • 2/3 cup white sugar
  • 5 TBS cornstarch
  • 1/2 TBS lemon juice
  • 1 TBS butter

Instructions

For the Pie Crust:

  • Mix together the flour, salt, and sugar in a large bowl.
  • Add in the cubed butter.
  • Using a pastry cutter (or two forks - though its much harder) cut the butter into the flour mixture until its well distributed, meal like consistency, with some pea sized pieces throughout. 
  • Drizzle in the ice water, while stirring the dough with a rubber spatula. Once the water starts to clump together start to work the dough together with floured hands. 
  • Fold the dough onto itself and mix until its fully incorporated.
  • Split the dough in half.
  • Flatten each half into 1 inch thick discs. 
  • Cover both in plastic wrap completely. 
  • Refrigerate for 2 hours (up to 4 days)

For the Blueberry Pie Filling:

  • Carefully stir the blueberries with the lemon juice. 
  • In a separate bowl mix together the sugar, and cornstarch. 
  • Mix the sugar mixture in with the blueberries and stir together.
  • Set filling aside as the oven preheats and you get your crust ready.

For the Pie:

  • Preheat the oven to 400 degrees.
  • Transfer the pie dough to a slightly floured surface. Gently roll out the pie dough, rotating the dough a quarter turn every few rolls to prevent it from sticking to the counter. 
  • Roll it until you have a 12inch circle. 
  • Roll the dough up onto itself to carefully tranfer it to a greased 9in pie dish.
  • Tuck the crust into the bottom edges of the pan making it smooth all around. 
  • Spoon the filling into the crust, leaving any extra liquid in the bowl.
  • Place the one tablespoon of butter pieces across the top. 
  • Roll out the second pie crust the same way as the first.
  • Using a pastry wheel or pizza cutter, cut strips 1-2 inches wide. Cut 10 or more strips depending how thick you want them and how many strips you want in the lattice. 
  • Carefully thread the strips over and under one another, weaving them together to make a lattice top.
  • Crimp the edges together with your finger or a fork to seal.
  • Brush the top of the pie crust with the egg wash. 
  • Place the pie onto a cookie sheet and place into the oven. 
  • Bake for 20-25 minutes until the crust is starting to turn golden brown. 
  • Lower the temperature to 375 degrees. 
  • Cover pie crust edges with a pie shield or aluminum foil. 
  • Bake for an additional 30-40 minutes, until the filling is bubbling. Then bake for an additional 10 minutes. 
  • Remove from oven and allow pie to cool for 3-4 hours at room temperature to solidify and thicken up before serving.