Old Fashioned Blueberry Pie

Make crust. In a large bowl combine 2 1/2 cups of flour and 1 teaspoon of salt together. Cut butter into 1/2-inch dice. Cut the cold butter into the flour mixture with a pastry cutter or fork until mixture resembles a coarse meal. Next add in the water and mix until the dough becomes shaggy.

Knead the dough until it becomes cohesive. Split the dough into two disks, making one of the disks larger for the bottom crust 2/3 and the top crust disk 1/3 as it takes less dough. wrap in plastic wrap and refrigerate for 30 minutes.

Place the large dough disk on a well-floured surface, flour rolling pin. Roll bottom crust dough out to 12 inches in diameter. Insert pie crust into baking dish.

Make blueberry filling. Combine sugars, flour, lemon zest, cinnamon, nutmeg and vanilla in a mixing bowl. Gently add blueberries and stir. Spoon mixture into prepared pie crust.

Roll out top crust dough disk to 12 inches on a lightly floured surface. Cut into strips for lattice and place dough over filling.

Seal, flute or trim edge. If not doing lattice, make sure to cut slits in the top crust to allow steam to escape. Once pie is assembled brush the top with egg wash, 1 egg, 1 tablespoon of water and a pinch of salt.

Cover the edges of the pie crust with 2 inches of foil. Bake for 35 minutes. Remove foil and bake for another 10-20 minutes or until pie is golden brown and filling is hot and bubbling. Allow to cool for at least an hour before serving.

Enjoy!