Ingredients
Method
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and work them in with your fingers or a pastry cutter until the mixture looks like coarse meal with some pea-sized lumps of butter remaining — this is what makes the crust flaky.
- Sprinkle 6 tablespoons ice water over the mixture and gently mix with a fork until the dough just begins to come together. If it feels too dry, add another tablespoon at a time. Divide into two equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days).
- Preheat oven to 425°F with a baking sheet on the middle rack. Roll out one dough disk on a lightly floured surface to about 12 inches in diameter — it should be large enough to drape over your pie dish with overhang. Transfer to a 9-inch deep-dish pie plate and press gently into the edges without stretching.
- Make the filling: In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until evenly coated. Let sit for 10 minutes while you roll out the second disk.
- Pour filling into the crust-lined pie plate. Dot the top with small bits of cold butter (about 2 tablespoons total). Roll the second disk and place it over the filling — I like to leave a rustic, uneven edge rather than crimping tightly. Cut four slits in the top for steam to escape.
- Brush the edges and top with egg wash and sprinkle generously with coarse sugar. Place pie on the preheated baking sheet (this catches any overflow).
- Bake at 425°F for 20 minutes, then reduce heat to 375°F and continue baking for 40–45 minutes until golden brown and bubbling in the center. The filling should be visibly thickened — if it looks watery after 60 minutes total, cover edges with foil and bake another 10.
- Cool on a wire rack for at least 3 hours before slicing. This is crucial; cutting too early means runny slices. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Nutrition
Notes
What makes this one stick in rotation is how honest the filling gets — blueberries release their own syrup without needing extra sugar to prop them up. The crust stays tender because I keep the butter cold until the last second, then let it rest before rolling. I add a spoon of lemon juice to brighten everything out; you won't taste it directly, but the flavor opens up.
If your berries are especially juicy, toss with an extra tablespoon of cornstarch so the filling sets properly. I've made this pie too many times to count now — in July when berries flood the farmers market, in January when I'm craving something warm and real, even when Betsy sends me a text from across town asking for another batch.