Classic Blueberry Pie (Double Crust)

In a large food processor, combine 3 1/2 cups (420g) all-purpose flour and 1 teaspoon (5g) fine sea salt. Add 1 1/2 cups (340g) cold cubed unsalted butter, pulse 8-10 times until the mixture forms coarse crumbs with pea-sized butter pieces. Drizzle in 6 tablespoons (90ml) ice water, pulsing just until dough clumps when squeezed, adding up to 2 extra tablespoons (30ml) ice water if the mixture remains crumbly. Split the dough into two equal, round discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 1 hour before rolling.

In a large mixing bowl, toss 6 cups (900g) rinsed, fully dried fresh blueberries with 3/4 cup (150g) granulated sugar, 1/4 cup (30g) cornstarch, 2 tablespoons (30ml) fresh lemon juice, 1 teaspoon (2g) lemon zest, and 1/4 teaspoon (0.5g) ground cinnamon until every berry is evenly coated. Let the mixture rest for 10 minutes at room temperature to release initial juices, stirring once at the 5-minute mark.

Preheat your oven to 400°F (200°C). On a lightly floured work surface, roll one chilled dough disc into a uniform 12-inch (30cm) circle that is 1/8-inch (3mm) thick. Carefully lift the dough and drape it over a standard 9-inch (23cm) pie dish, pressing it gently against the bottom and up the sides of the dish, leaving a 1-inch (2.5cm) dough overhang around the dish rim. Trim any ragged excess dough beyond the overhang with kitchen shears.

Pour the rested blueberry filling and all its accumulated juices into the crust-lined pie dish, spreading it into a flat, even layer. Roll the second chilled dough disc into an 11-inch (28cm) circle, 1/8-inch (3mm) thick, and drape it smoothly over the top of the blueberry filling. Trim the top crust to match the 1-inch overhang of the bottom crust, then fold the two crust edges together firmly and crimp with your fingers or a fork to create a tight, decorative seal.

Cut 4 to 5 evenly spaced 2-inch (5cm) slits across the top crust to allow steam to escape during baking. Brush the entire top crust and crimped edge evenly with egg wash (1 large egg beaten with 1 tablespoon/15ml water), then sprinkle the reserved 1 tablespoon (12g) granulated sugar evenly over the glazed crust for a crisp, caramelized top.

Set the pie on a rimmed baking sheet to catch any bubbling, overflowing filling, and bake at 400°F (200°C) for 25 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is a deep, even golden brown and thick purple filling bubbles actively through the top slits. Loosely wrap the crust edges with aluminum foil after the first 30 minutes of baking if they brown faster than the rest of the pie.

Let the baked pie rest on the wire rack at room temperature for a full 4 hours (or up to 8 hours/overnight) to allow the filling to set completely before slicing. Serve slices at room temperature or slightly warmed, paired with vanilla ice cream or freshly whipped cream if desired.