Maine Blueberry Pie

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water
• 6 cups fresh Maine blueberries
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten
• 1 tablespoon coarse sugar for sprinkling

Instructions

1. Make the pie crust by combining flour, salt, and 1 tablespoon sugar in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.
2. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat oven to 425°F. Roll out one disk of dough on a floured surface to fit a 9-inch pie pan. Transfer to pan and trim edges, leaving a 1-inch overhang.
4. In a large bowl, gently combine blueberries, ¾ cup sugar, cornstarch, lemon juice, lemon zest, cinnamon, and ¼ teaspoon salt. Let stand 10 minutes.
5. Pour blueberry mixture into prepared pie crust and dot with butter pieces.
6. Roll out second disk of dough and place over filling. Trim, seal, and crimp edges. Cut 6-8 steam vents in top crust.
7. Brush top crust with beaten egg and sprinkle with coarse sugar.
8. Place pie on a baking sheet and bake for 20 minutes. Reduce temperature to 375°F and continue baking 35-40 minutes until crust is golden brown and filling is bubbling.
9. Cool completely on a wire rack before serving, at least 3 hours to allow filling to set.