Going thru what i cooked and what i have to post and blog about it, i came across about 20 recipes, I picked this one to be first since my love for blueberries and lemon goes a long way, and it's blueberry season after all!!!
2 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup unsalted, cold butter, cut into small pieces
3 tablespoons very cold water
6 cups blueberries
3/4 cup sugar
3 tablespoons cornstarch
2 lemons, juiced and zested
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon butter, cut into small pieces
1 egg + 1 tablespoon water
Make the pastry by adding flour, sugar and salt to the bowl of a food processor. Pulse a couple times, then add ice cold butter, pulse a few times. Add ice cold water, and pulse until dough crumbles.
Pour onto a countertop and divide in half. Mound into 2 rounds and wrap them in plastic film. Refrigerate for 30 minutes or freeze up to 2 months.
Place blueberries in a large bowl and add sugar, cornstarch, lemon juice and zest, cinnamon and salt. Toss until all blueberries are covered by mixture.
Roll out dough to fit a 9 inch pie dish. Place blueberries on top and dot with butter.
Roll out top dough, place on top of blueberries and seal all ends. Cut a few slits on top of dough to allow steam to escape during baking and refrigerate for 30 minutes.
Preheat oven to 375F.
Mix egg and water and brush on top of pie dough.
Bake for about 50-60 minutes, or until crust is golden and filling is thick and bubbling. Transfer to a wire rack and let cool completely (about 2 hours). Serve at room temperature or reheat before serving.