Preparation Steps

• In a large bowl, whisk together flour and salt.
• Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• In a separate bowl, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat.
• Preheat oven to 400°F (200°C).
• On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
• Pour the blueberry filling into the pie crust. Dot the top with the small pieces of butter.
• Roll out the second disk of dough. You can either place it as a full top crust (cutting vents) or cut it into strips for a lattice top.
• Place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal. If using a full top crust, cut slits in the top for steam to escape.
• In a small bowl, whisk together the beaten egg and milk. Brush this egg wash over the top crust.
• Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil.
• Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.