Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar (for crust)
  • 1 teaspoon Fine Sea Salt (for crust)
  • 1 cup Unsalted Butter, ice-cold, cut into ½-inch cubes
  • ½ cup Ice Water
  • 6 cups Fresh Blueberries
  • ¾ cup Granulated Sugar (for filling)
  • 1 tablespoon Lemon Zest
  • 2 teaspoons Lemon Juice
  • ¼ cup Tapioca Starch (or Cornstarch)
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Freshly Grated Nutmeg
  • Pinch Fine Sea Salt (for filling)
  • 1 Large Egg, beaten (for glaze)
  • 1 teaspoon Milk or Heavy Cream (for glaze)
  • 1 tablespoon Coarse Sugar (for topping)

Instructions:

  1. Prepare the Pastry Dough: Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and cut into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  2. Add Water and Chill: Sprinkle the ice water over the mixture, 1 tablespoon at a time, mixing gently until the dough just holds together. Divide the dough into two discs, wrap tightly in cling film, and refrigerate for at least 90 minutes.
  3. Prepare the Filling: In a large bowl, gently toss the blueberries with the sugar, lemon zest, lemon juice, tapioca starch, cinnamon, nutmeg, and salt. Allow the filling to sit at room temperature for about 15 minutes.
  4. Assemble the Pie: Roll the larger dough disc into a 12-inch circle and carefully transfer it to a 9-inch pie plate. Pour the prepared blueberry filling into the pastry-lined dish.
  5. Roll the Top Crust, Seal, and Vent: Roll the second dough disc into an 11-inch circle and place it over the filling. Trim the edges, fold them under, and crimp to seal completely. Cut 4-5 small slits in the top crust to allow steam to escape.
  6. Preheat & Glaze: Preheat the oven to 425°F (220°C). Brush the top of the pie evenly with the egg wash (egg and milk) and sprinkle generously with coarse sugar.
  7. Bake: Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 45–60 minutes, or until the crust is deeply golden brown and the filling is actively bubbling thickly.
  8. Cool and Serve: Transfer the baked pie to a wire rack. Crucially, allow the pie to cool completely (3–4 hours minimum) before slicing to ensure the filling is properly set.