Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g) unsalted butter, very cold and cut into small cubes
  • 1/2 cup (120ml) ice water, plus more if needed
  • 1 tablespoon (15ml) apple cider vinegar (optional, for extra flaky crust)
  • 1 large egg, beaten, for egg wash (optional)
  • 1 tablespoon granulated sugar, for sprinkling (optional)
  • 6 cups (approximately 750g) fresh blueberries, rinsed and patted dry
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (30ml) lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter, cut into small pieces

Instructions:

  1. Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water (and vinegar, if using) gradually, mixing until dough just comes together.
  2. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Gently toss blueberries with sugar, cornstarch, lemon juice, and cinnamon.
  4. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer to pie plate. Trim and crimp edges.
  5. Pour blueberry filling into the prepared pie crust. Dot with butter pieces.
  6. Roll out the second disc of dough into a 12-inch circle. Cut vents or use decorative cutouts.
  7. Carefully place the top crust over the filling. Trim and crimp edges to seal.
  8. Brush top crust with egg wash and sprinkle with sugar (optional).
  9. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35-45 minutes, or until crust is golden brown and filling is bubbling. Place a pie shield or aluminum foil around the edges of the crust if it's browning too quickly.
  10. Let the pie cool completely on a wire rack before slicing and serving (at least 3-4 hours, or even overnight, for best results). This helps the filling to set.