Wild Blueberry Pie

Ingredients

Fresh wild blueberries

4 cups

Granulated sugar

3/4 cup, divided

Cornstarch

2 tablespoons

Lemon juice

1 tablespoon

Salt

1/4 teaspoon

All-purpose flour

2 1/2 cups

Unsalted butter

1 cup (cold, cubed)

Ice water

6-8 tablespoons

Instructions

1. In a large bowl, combine the wild blueberries, 1/2 cup of granulated sugar, cornstarch, lemon juice, and salt. Mix gently to coat the blueberries evenly. Let the mixture sit for 15 minutes to allow the flavors to meld.
2. Preheat the oven to 375°F (190°C).
3. In a separate bowl, prepare the pie crust by combining the flour and remaining 1/4 cup of granulated sugar with salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out one portion of the dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish and press it gently against the bottom and sides.
6. Pour the blueberry filling into the prepared pie crust, ensuring an even distribution.
7. Roll out the remaining portion of dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with a full crust and cut slits for ventilation.
8. Trim any excess dough and crimp the edges to seal the pie.
9. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and let it cool for at least 1 hour before serving.
11. Serve the wild blueberry pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!