Steps
- Mix 2¾ cups of all-purpose flour and 1½ teaspoons of salt. Work in 1 cup of cold cubed unsalted butter in two additions, leaving some thumbnail-sized pieces.
- Toss with ¼ cup plus 2 tablespoons of ice water, adding gradually until cohesive; add a little more water if dry. Divide into two disks, one twice as large. Wrap and chill for 30 minutes.
- Roll the larger disk ⅛in / 3mm thick and line a 9in / 23cm pie pan at least 1½in / 4cm deep. Refrigerate while preheating to 425°F / 220°C.
- Mix 1 cup of sugar and ½ cup of all-purpose flour. Toss with 8 cups of washed, drained blueberries, 2 tablespoons of lemon juice, and 2 tablespoons of melted butter. Fill the crust.
- Roll the remaining pastry over the filling. Trim, crimp, and cut steam vents. Brush lightly with water and sprinkle with coarse sugar.
- Bake for 15 minutes, then reduce to 350°F / 175°C. Bake for 40-50 minutes, until golden with bubbling filling, shielding the edges with foil if needed.
- Cool for at least 1 hour before cutting.