About the Recipe
Ingredients
Preparation
1. Start with the crust: In a food processor, combine flour, salt, and sugar; pulse to mix. Add butter; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add up to 1/4 cup more water, a little at a time.
2. Divide dough into two equal balls. Flatten each ball into a disk and wrap in plastic. Refrigerate at least 1 hour.
3. Preheat oven to 375 degrees F. On a floured surface, roll out one of the disks to fit into a 9-inch pie dish. Press the dough evenly into the bottom and sides of the pie dish.
4. For the filling: In a large bowl, combine blueberries, brown sugar, cornstarch, salt, cinnamon, and lemon juice. Stir until all the ingredients are fully mixed.
5. Pour the blueberry mixture into the crust and dot with pieces of butter.
6. Roll out the second disk of dough and carefully place it over the blueberry filling. Trim and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
7. Brush the top crust with the beaten egg, then sprinkle with brown sugar.
8. Bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
9. Allow the pie to cool before serving to let the filling set. Enjoy your homemade blueberry pie with a lovely hint of brown sugar!