2 1/2 cups flour
1/2 tsp salt
1 cup butter (2 sticks)
1/2 cup ice water
Filling:
2 pints blueberry
3/4 cup sugar
3 tbsp water
3 tbsp cornstarch
1 tsp grated lemon zest (optional)
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp soft butter
For the crust:
In a large bowl, combine flour and salt. Cut in butter until mixture is coarse crumbs. Stir in water until it forms a ball. Cut dough in half and wrap in plastic and refrigerate for about 30mins. Roll out one of the doughs to fit in a 9 in pie plate. Save the other half to layer the top of the pie.
For the filling:
While the crust is in the refrigerator, combine 1 cup of the 2 pints of blueberries with the sugar. Place in saucepan and simmer about 5 mins over medium heat. Combine water and cornstarch in small bowl and pour into pan and place onto heat and allow to thicken (stirring often) and cool. Take remainder of blueberries and place in bowl. Add the thickened blueberries from the pan to this. Add lemon zest, cinnamon and nutmeg. Mix together and pour into dough. Dot in the soft butter on top of the filling.
Place the remaining dough over the filling. You can either cut into strips and weave it over the filling or cover the entire pie and cut slits into the dough for air vents. Sprinkle a little sugar over the top and bake in a 375 degree oven for about 40 mins. I suggest that you place the pie on a baking sheet as the filling sometimes spill over and make a mess in the oven.
When the crust is nice and golden, remove from oven and place on rack to cool. This can be served with whipping cream or ice cream! Enjoy!!