Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 6-8 tablespoons ice water
  • 4 cups fresh blueberries
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, cut into small pieces

Instructions:

  1. Combine flour, salt, and sugar in a mixing bowl.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough comes together.
  4. Form the dough into a disk and wrap it in plastic wrap. Chill for at least 30 minutes.
  5. In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
  6. Cook over medium heat until mixture thickens and bubbles, about 5-7 minutes. Remove from heat.
  7. Preheat the oven to 375°F (190°C).
  8. Roll out half of the chilled dough and fit it into the pie pan.
  9. Pour the blueberry filling into the crust and dot with butter pieces.
  10. Roll out the second half of the dough and create a lattice top or cover with a whole layer, cutting slits for steam to escape.
  11. Trim and crimp the edges to seal the pie.
  12. Place the pie on a baking sheet in the preheated oven.
  13. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
  14. Allow to cool before serving.