In a large bowl, whisk together the flour, salt, and sugar.
Add the chilled butter pieces and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
Gradually add ice water, one tablespoon at a time, mixing just until the dough begins to come together. Be careful not to overwork the dough.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Prepare the Filling:
In a large bowl, combine the blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Gently toss to combine.
Assemble the Pie:
Preheat the oven to 425°F (220°C).
On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, allowing the excess dough to hang over the edges.
Pour the blueberry filling into the crust, spreading it out evenly. Dot the filling with the pieces of butter.
Roll out the second disk of dough and place it over the filling. Trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape. Alternatively, create a lattice crust with strips of dough for a decorative touch.
Add the Egg Wash:
In a small bowl, whisk together the egg and milk or cream. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Bake the Pie:
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie crust shield.
Cool and Serve:
Allow the pie to cool on a wire rack for at least 2 hours to set before slicing and serving. This cooling time is essential for the filling to thicken properly.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Perfect Blueberry Pie:
Use fresh, ripe blueberries for the best flavor. If using frozen blueberries, do not thaw them before mixing with the other filling ingredients.
Make sure the butter for the crust is very cold to achieve a flaky texture.
Allow the pie to cool completely to avoid a runny filling.
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
This ultimate blueberry pie recipe combines a perfectly flaky crust with a juicy, sweet-tart blueberry filling, making it an irresistible dessert for any occasion. Enjoy!
