Lemon Blueberry Pie with Flaky Crust and Tangy Filling

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 cup cold unsalted butter (cut into small cubes)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 to 1/2 cup ice water

For the filling:

• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1/4 cup unsalted butter (cut into small pieces)
• 1/2 teaspoon vanilla extract

For the topping (optional):

• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

Instructions

1. Prepare the Crust:

   1. In a large mixing bowl, combine the flour, sugar, and salt.
   2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
   3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Be careful not to overwork the dough.
   4. Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

   1. In a medium saucepan, combine the blueberries, sugar, cornstarch, and salt. Stir well.
   2. Add the lemon juice and zest to the saucepan. Cook over medium heat, stirring frequently, until the mixture starts to bubble and thicken, about 5-7 minutes.
   3. Remove from heat and stir in the butter and vanilla extract. Let the filling cool to room temperature.

3. Assemble the Pie:

   1. Preheat your oven to 375°F (190°C).
   2. On a lightly floured surface, roll out one portion of the dough into a circle large enough to fit into a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim any excess.
   3. Pour the cooled blueberry filling into the pie crust, spreading it evenly.
   4. Roll out the second portion of dough and place it over the filling. You can either cover the pie with a full crust or cut it into strips to make a lattice pattern. Trim and crimp the edges to seal the pie.
   5. If using a full crust, cut a few small slits in the top to allow steam to escape.

4. Add the Topping (Optional):

   1. Mix the sugar and cinnamon together. Sprinkle the mixture evenly over the top crust.

5. Bake the Pie:

   1. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
   2. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.

6. Cool and Serve:

   1. Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling to set properly.
   2. Serve the pie on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Enjoy your Lemon Blueberry Pie, which combines a delightful tartness with sweet and juicy blueberries in a buttery, flaky crust.