One of the easiest fruit pies to make, this Blueberry pie will be a hit at your summer picnic or dinner party!

Ingredients:

Butter Pie Crust:

• 2/5 cups all-purpose flour
• ½ Tbsp granulated sugar
• ½ tsp salt
• 2 sticks unsalted butter, cubed
• 8 Tbsp ice water

Filling:

• 3.5 pints fresh blueberries
• 2/3 cup granulated white sugar
• ¼ cup flour
• 2 tablespoons cornstarch
• Sprinkle of cinnamon
• 2.5 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon butter (unsalted)
• 1 egg for egg wash

Instructions:

Crust:

1. Mix together dry ingredients (flour, sugar, salt) in a food processor or blender and pulse several times to combine
2. Add cold butter cubes and pulse until dry ingredients begin forming pea-shaped pieces. Do not combine thoroughly. Mixture should stay dry and powdery.
3. Add ice water in portions and pulse until small balls form. Press a piece of dough in between your fingers and if the dough sticks together, you have added enough water. Do not add too much water.
4. Move dough to a cutting board or clean surface, and gather dough into a ball. It will not be smooth, do not knead. Divide dough in half. Place each section in a bag or wrap in plastic wrap and refrigerate for an hour.

Pie:

1. Preheat oven to 375 degrees
2. In a mixing bowl, combine blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. Lightly stir to combine.
3. Roll one crust out into a circle and place in a 9” pie pan
4. Place blueberry mixture into the dough-lined pie pan
5. Roll out second crust and slice into strips, between 6 and 10
6. Using the strips of dough, create a lattice crust
7. Beat the egg in a small bowl and use a pastry brush to coat the lattice crust with the egg wash
8. Bake in the center of the oven until crust is golden and blueberry juice is bubbling, about 45-60 minutes