Ingredients
For the pie crust
2 ½ cups all purpose flour
15 g cornstarch
¼ teaspoon salt
1 ½ teaspoons apple cider vinegar (optional)
1 teaspoon powdered sugar
1 cup unsalted butter, chilled and cut into small pieces
¼ to 1/2 cup ice water
For the filling
6 ½ cups fresh blueberries
¾ cup granulated sugar
¼ cup cornstarch
½ tablespoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
1 tablespoon unsalted butter, cut into small pieces
1 egg, beaten
1 tablespoon milk
1 tablespoon sugar (to use before baking)
For topping
Vanilla ice cream
Directions
Step 1
1 day prior to baking
Step 2
In a large bowl, whisk together the flour, salt, and sugar until combined.
Step 3
Add the chilled butter to the bowl and use a pastry blender or your fingers to cut the butter into the flour mixture.
Step 4
Add the apple cider vinegar and gradually add the ice water, a tablespoon at a time.
Step 5
Gather the dough together with your hands and divide it into two equal pieces.
Step 6
Flatten each piece and wrap tightly in plastic wrap. Chill the dough in the refrigerator overnight or up to 2 days.
Step 7
Day of baking
Step 8
When ready to use, remove one piece of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
Step 9
On a lightly floured surface, roll out the dough to the desired thickness and size for your pie crust.
Step 10
Carefully transfer the rolled-out dough to the pie dish and trim the edges of the dough as needed.
Step 11
Take the second pie crust out of the refrigerator and roll it out into 1/2-inch wide strips. Place it in the refrigerator until you use it.
Step 12
Preheat the oven to 375°F (190°C).
Step 13
In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, salt, cinnamon, and nutmeg. Toss everything together until the blueberries are coated evenly.
Step 14
Pour the blueberry mixture into the pie crust.
Step 15
Dot the top of the blueberry mixture with the small pieces of butter.
Step 16
Weave the strips over the top of the blueberry mixture in a criss-cross pattern, pressing the ends of the strips into the edge of the bottom crust to seal.
Step 17
In a small bowl, whisk together the beaten egg and milk to make an egg wash.
Step 18
Brush the egg wash over the top of the pie crust and sprinkle with sugar.
Step 19
Bake the pie for 50-60 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
Step 20
Remove the pie from the oven and let it cool completely before slicing and serving (about 2-3 hours).
Step 21
Serve each slice of blueberry pie with a scoop of vanilla ice cream on top.
