This amazing Blueberry Pie is loaded with fresh blueberries encased in a flaky butter crust. The filling is thick and sets up nicely without being runny. The all-butter crust is full of flavor and golden crisp, making every bite unforgettable.
Prepare the dough (make ahead): In a large bowl, combine flour and salt. Cut in cold butter (I use a pastry cutter) until the mixture resembles coarse crumbs, just until there remain small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until the mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either a pastry cutter or cold fingers. The key is not to overwork the dough (avoid using a food processor.) The little chunks of butter should still be visible. Gently form 2 round disks (1 slightly larger than the other) and wrap well in plastic. Refrigerate until you're ready to use.
Make the Filling: Place 3 cups of berries in a saucepan and set over medium heat. Mash berries several times to release juices. Continue cooking, stirring often and occasionally mashing, until half of the berries have broken down. Mixture should be thickened and reduced to 1 1/2 cups. About 8 min. Let cool slightly.
Wring and Combine: Place grated apple in a clean cloth and wring to dry. Transfer to large bowl and add cooked berries, the remaining uncooked berries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to combine.
Prepare the Crust: Remove the larger dough disk from fridge. Roll out in floured work surface into a 12 inch circle, about 1/8 inch thick. Gently transfer dough into pie plate, leaving about 1-inch overhang on all sides. Pour filling into pan and scatter butter pieces on top of filling. Place in fridge.
Roll out second disk of dough the same way as the first. Drape rolled out dough on top of filling, with a 1/2 inch overhang on all sides. Fold and tightly flute edges of dough (or use tines of fork) to seal well. Cut several slits on top to allow steam to escape. For a lattice top, use a sharp knife to slice rolled-out dough into 1-inch strips. Alternate vertical/horizontal strips on top, folding the top edges securely underneath the bottom crust edges. Brush top with egg wash and sprinkle with coarse sugar. Place pie in freezer about 10 min.
Preheat oven to 400F, with rack on lower middle position. Place pie on baking sheet and bake 30 minutes. Reduce to 350F and bake until golden brown, about 30-40 min. If edges brown too quickly, tent top of pie loosely with foil. Transfer to wire rack and cool completely before serving.
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