Double Crust Pie Dough
3 cups all purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons ice water
2 pints blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
To make the crust, in a large mixing bowl, stir together flour, sugar and salt. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill in the freezer for 20 minutes before rolling out.
Meanwhile, stir together blueberries, sugar, lemon juice and cornstarch until well combined.
Preheat oven to 400 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with blueberry mixture. Roll out additional dough disc and top blueberry mixture; trim and flute edges. Brush the pie with a little bit of cream or milk, if desired. Sprinkle with coarse sugar, if desired.
Bake for 20 minutes. Reduce heat to 350 degree and bake an additional 35-40 minutes or until golden brown. Cool completely on a wire rack.
Makes 9 servings