Low Sodium Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

6 cups fresh or frozen blueberries (about 2 lb)
¾ cup granulated sugar
¼ cup cornstarch
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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