Preparation Steps

• In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• In a separate bowl, gently combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Let it sit for about 10 minutes to allow the flavors to meld and the juices to release.
• Preheat your oven to 400°F (200°C).
• On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim any excess dough, leaving about a 1-inch overhang.
• Pour the blueberry filling into the pie crust. Dot with a few small pieces of butter if desired.
• Roll out the second disc of dough. You can either place it as a solid top crust (cutting vents for steam) or cut it into strips for a lattice top.
• If using a solid top crust, place it over the filling and crimp the edges to seal. If making a lattice, arrange the strips over the filling and crimp the edges.
• If desired, brush the top crust with the egg wash (beaten egg mixed with milk or cream) for a golden finish.
• Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
• If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
• Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.