My Go-To Blueberry Pie Recipe: Summer in Every Slice!

Instructions:

1. Combine flour and salt in a food processor or bowl. Add cold butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until dough just comes together.
2. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon.
4. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to the pie plate, trim edges, and crimp.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5-10 minutes until lightly golden.
6. Pour the blueberry filling into the prepared crust. Dot with butter pieces.
7. Roll out the remaining dough into a 12-inch circle. Cut vents in the top crust.
8. Carefully place the top crust over the filling, trim edges, and crimp to seal. Alternatively, use strips to create a lattice top.
9. Brush the top crust with egg wash for a glossy finish. Sprinkle with sugar, if desired.
10. Bake at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent with foil.
11. Let cool completely on a wire rack before slicing and serving. This allows the filling to set.