Crust: 2 ½ cups all-purpose flour, plus extra for rolling 1 cup unsalted butter 1 teaspoon salt 1 teaspoon sugar 6-8 tablespoons ice water Filling: 4 cups fresh or frozen blueberries ¾ granulated sugar 3 tablespoons cornstarch ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 tablespoon butter, cut in thin slices
Begin making the crust by placing flour, sugar, and salt in a food processor and pulse to mix together.
Cut really cold butter into small chunks and add it to the flour mixture. Continue to pulse until the butter is about the size of a pea. Sprinkle in a little water at a time and continue to pulse. Take the dough out of the food processor and knead it together. Shape the dough into two 4-5 inch discs. Wrap it in plastic wrap and refrigerate for 1-hour up to overnight. Right before you are ready to bake the pie, preheat the oven to 375 degrees F. Take the crust dough balls and roll them out flat. Place one crust in the pie pan and then prepare the other into strips for a lattice topping. Add the sugar, cornstarch, salt, and blueberries in a bowl together. Toss gently to coat the blueberries. Place the blueberry mixture into the prepared pie crust. Place some chunks of cold butter on top of the pie filling. Then top with the lattice crust.