In my opinion, no summer dessert measures up to a blueberry pie made with fresh, plump, sun-ripened blueberries. This is one dessert where there are never any leftovers. The dough can be made up to three days in advance or frozen for up to three months, making this a great last-minute dessert.
- 2½ cups all-purpose flour, plus more for rolling -
- 1 tsp salt -
- 1 tsp sugar -
- 1 cup (2 sticks) unsalted butter or margarine, cut in pieces -
- ¼ to ½ cup ice water, as needed -
- 5 cups blueberries -
- 2 Tbsp cornstarch dissolved in 1½ Tbsp cold water -
- ½ cup sugar -
- 2 tsp freshly squeezed lemon juice -
- Sprinkle of cinnamon (optional) -
1. In a food processor, combine flour, salt, and sugar, and pulse briefly. Add butter or margarine and pulse just until the mixture forms small crumbs. Sprinkle with ¼ cup ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add up to ¼ cup additional water, 1 tablespoon at a time. Do not oveprocess.
2. Divide dough in half, and turn onto two large pieces of plastic wrap. Fold plastic over each piece of dough and press to shape into two ¾-inch-thick disks. Wrap well. Refrigerate until firm, at least 1 hour and up to 3 days.
3. Remove one disk of dough from the refrigerator. On a floured piece of parchment paper or countertop, roll dough into a 14-inch round. Fold dough loosely over a rolling pin, and then unroll over a 9-inch pie plate. Gently fit into bottom and up the sides of plate (do not stretch dough). Using kitchen shears, trim dough, leaving a 1-inch overhang all around and refrigerate.
4. Preheat oven to 400°F.
5. Combine all filling ingredients in a bowl and mix until evenly coated. Remove pie plate from the refrigerator and pour in filling. Remove the remaining dough from the refrigerator and roll into a thin, long rectangle. Cut even strips, about 1½ inches wide, and place on top of the blueberries, creating a lattice design. Trim pastry strips even with the bottom crust. Fold under, and flute edges (or press with a fork). Brush dough with water and sprinkle with coarse sugar.
6. Bake for 20 minutes, then lower oven to 350°F and bake for 40 minutes more. Let cool to room temperature before serving.
NOTE: Dough can also be frozen up to 3 months; just remember to fully thaw it before using.