Directions

• Prepare the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough comes together. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
• Preheat oven to 425°F (220°C).
• In a large bowl, gently mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon (if using).
• Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the dish.
• Pour blueberry filling into the crust-lined pie dish.
• Roll out the second dough disk and place it over the filling. Trim excess dough and crimp edges to seal. Cut slits on top to vent steam.
• Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
• Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 30–35 minutes, or until crust is golden and filling bubbles.
• Cool completely before serving to allow filling to set.