Double Crust All-Butter Pie Dough:
2 ½ cups all-purpose flour
¾ teaspoon salt
1 cup unsalted butter chilled and diced
¾ cup ice water plus more as needed
Frozen Blueberry Filling:
6 cups frozen wild blueberries don't thaw them
7 tablespoons cornstarch
1 cup granulated white sugar
2 tablespoons fresh lemon juice
½ teaspoon salt
Other:
1 large egg lightly beaten with 1 tablespoon water (for eggwash)
INSTRUCTIONS
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Make the Pie Dough:
Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas.
Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but it works best mixing with your fingertips). Add just enough water so it comes together to form a ball of dough (you may need more or less water).
Divide the dough into 2 equal parts. Roll each into a ball, flatten each ball slightly into a disk, wrap them in plastic wrap, and refrigerate until chilled, about 30 minutes.
Assemble the Pie:
Preheat the oven to 350F.
Place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 11 to 12 inches in diameter.
Fold the dough over onto itself, pick it up, and transfer it to a pie plate. Unfold the dough and push it into the bottom and up the sides of the pie plate.
Use a fork to poke several holes in the bottom of the pie crust.
Add all filling ingredients to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.
Roll out the second disk of dough to a circle about 10 inches in diameter the same way you rolled out the first disk of dough.
Place the circle of dough onto the blueberry filling. Tuck the outside of the dough under, and use your fingers or a fork to flute the edges. Cut 6 to 8 slits in the top of the crust.
Lightly brush the top with eggwash.
Bake the Pie:
Bake the pie (with frozen berries) until the crust is golden and the pie is bubbling in the center. It takes about 90 to 120 minutes at 350F to bake a pie with frozen blueberries. Check the pie around the 45-minute mark and then every 10 minutes after. If the crust starts to turn golden before the pie bubbles in the middle, cover the pie with a piece of aluminum foil.
Cool and Serve:
Let the pie cool to room temperature before slicing and serving (otherwise it will likely be runny).
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