Classic Blueberry Pie
 
Ingredients
Filling:
  • 800g fresh (not frozen) blueberries (about 5½ - 6 cups or 3 pints)*
  • ⅓ cup granulated sugar
  • ⅓ cup all-purpose flour
  • 1 Tablespoon cornstarch
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • ¼ teaspoon cinnamon
Crust:
  • 2½ cups all-purpose flour
  • 2 Tablespoon granulated sugar
  • ¼ teaspoon salt
  • 16 Tablespoons salted butter, cold and cubed
  • 6 Tablespoons cold water
  • Egg wash: 1 egg beaten with 1 Tablespoon milk
  • Coarse Sugar (optional)
Instructions
Filling:
  1. Preheat oven to 400°F.
  2. Mix all the filling ingredients together. Make sure the blueberries are completely dry so that you're not adding extra water to the filling.
  3. Refrigerate while you make the crust.
Crust:
  1. Mix flour, sugar, and salt together with a spatula.
  2. Using a pastry cutter or 2 knives, cut the cold butter into the flour until it resembles coarse meal. The butter chunks should be as small or smaller than green peas.
  3. Mix in the cold water and stir with a fork until the mixture is raggedy.
  4. Transfer dough to a floured work surface and gently work the dough together with your hands. Split the dough into two equal pieces. Put one piece in the fridge while you work with the other.
  5. Flatten the dough into a disc and roll the dough out with a floured rolling pin into a 12-inch circle. As you are rolling the dough, turn the dough circle a couple times to make sure it is not sticking to the counter and add more flour to your work surface as needed.
  6. Transfer the 12-inch dough circle to a 9-inch pie dish. To transfer the dough without tearing it, loosely wrap the pie dough around your rolling pin and then unroll it over your pie dish.
  7. Trim the edges so there is only about ½ inch of overhang.
  8. Pour the filling into the crust. Try to get the flour as evenly distributed as possible.
Lattice Top Crust:
  1. Roll out the refrigerated second piece of pie crust into a 12 inch circle.
  2. Cut the circle into ½ inch wide strips. You don't want the strips to thick or it'll be difficult to get your fork through the top crust without smushing the filling.
  3. Picking up every other strip of pie crust arrange the strips vertically.
  4. For the first horizontal strip, pick up every other vertical strip and set them to the side. Lay down the first horizontal strip. Replace the vertical strips.
  5. For the following horizontal strips, fold every other vertical strip (alternating from the ones you picked up last time) over the last horizontal strip. Place the next horizontal strip down and then replace the folded vertical strips back over.
  6. Once you are done with the basket weave, trim the strips of dough so they are even with the bottom pie crust.
  7. Crimp the edges by first folding the overhang of the bottom crust over the edges of the top crust, and then pinching the edges between your thumb and first finger.
  8. Liberally brush the lattice and pie crust edges with egg wash. You don't need all the egg wash but use more than you probably think you should. Sprinkle with coarse sugar.
  9. Place the pie on a baking sheet.
  10. Bake for 25 minutes and then with the pie still in the oven drop the temperature on the oven to 375°F and bake for another 30-35 minutes. If the lattice top starts browning too quickly, cover the pie with aluminum foil. I covered mine after about 40 minutes in the oven.
  11. Cool on a wire rack for 4-6 hours.
Store covered in the refrigerator for a week.
Notes
*To have the correct ratio of sugar, thickener, and blueberries that I've used in this recipe, you need 800g of fresh blueberries which is about 5½ to 6 cups of blueberries. If you don't have a scale and forgot to weigh them before leaving the store, there is a way to eyeball how much water content your blueberries have. If they are juicy to the taste and on the larger side, they have more water so use 5½ cups. If they are smaller and don't taste as juicy, use 6 cups.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/classic-blueberry-pie/