Double-Crust Blueberry Pie with an All-Butter Crust

What you need

• 315 g (2 1/2 cups) all-purpose flour, for the pastry, plus extra for rolling
• 1 tsp salt
• 1 tbsp granulated sugar, for the pastry
• 225 g (2 sticks) unsalted butter, cold, cut into cubes
• 120 ml (1/2 cup) ice water, or as needed
• 900 g (6 cups) blueberries, rinsed and well drained
• 100 g (1/2 cup) granulated sugar, for the filling
• 4 1/2 tbsp all-purpose flour, for the filling
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 egg, beaten with 1 tbsp water
• 1 tbsp coarse sugar, for sprinkling

Method

Restated from the original video

1. 1

   In a large bowl, mix the flour, salt and sugar for the crust.

2. 2

   Work the butter into the flour with your fingertips until you have coarse crumbs with some flakes of butter left.

3. 3

   Sprinkle in the ice water a spoonful at a time, tossing with a fork, until the dough holds together when squeezed.

4. 4

   Divide the dough in two, flatten each half into a disc, wrap and chill for 1 hour.

5. 5

   Heat the oven to 190 °C (375 °F) and set a rack in the lower third.

6. 6

   Roll one disc on a floured surface into a 32 cm (13 in) round and ease it into a 23 cm (9 in) deep pie dish.

7. 7

   In a large bowl, toss the blueberries with the sugar, flour, lemon zest, lemon juice and cinnamon.

8. 8

   Tip the blueberries into the lined dish, mounding them slightly in the centre.

9. 9

   Roll the second disc into a 30 cm (12 in) round and lay it over the blueberries.

10. 10

    Trim both layers to a 2 cm (3/4 in) overhang, tuck the edge under and crimp it.

11. 11

    Brush the top with the egg, sprinkle with the coarse sugar and cut 4-5 slits for steam.

12. 12

    Set the pie on a baking sheet and bake until the crust is deep golden and thick juice bubbles through the slits, 50-60 min. Cover the rim with foil if it browns too fast.

13. 13

    Cool on a rack for at least 3 hours so the filling sets before slicing.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.