- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
1. Make the Pie Crust:
- In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Gradually add the ice water, one tablespoon at a time, mixing just until the dough starts to come together. You may not need all the water.
- Divide the dough into two equal parts, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
- In a large bowl, mix the blueberries with the sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Toss until the berries are well coated. Set aside.
3. Roll Out the Dough:
- On a lightly floured surface, roll out one disc of dough into a circle slightly larger than your pie dish. Transfer it to the dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
- Pour the blueberry filling into the pie crust and dot with the small pieces of butter.
4. Add the Top Crust:
- Roll out the second disc of dough and place it over the filling. You can either cover the pie with a full crust or cut it into strips for a lattice top. If using a full crust, cut a few slits in the top to allow steam to escape.
- Trim and crimp the edges of the pie crust to seal. Brush the top with the beaten egg and sprinkle with sugar.
5. Bake:
- Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil to prevent burning.
6. Cool:
- Allow the pie to cool completely on a wire rack before serving. This will help the filling set properly.
Serve your blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Enjoy this slice of classic comfort!
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