A generous double crust comes together with all-purpose flour and cold butter worked in until it's flaky and tender, then chilled until it rolls out smooth and sturdy enough to hold a juicy filling. That filling is where this pie really shines: six cups of blueberries simmered down with cornstarch, bright lemon zest, fresh lemon juice, and a whisper of cinnamon until it's thick, glossy, and deeply fruity. A scatter of butter over the top before the lattice-style lid goes on adds richness as it bakes, and an egg-and-milk wash brushed over the crust gives it that deep golden, bakery-style finish. Slits cut into the top let steam escape so the filling sets up thick instead of runny once it cools. It's a genuinely classic, from-scratch blueberry pie, and it's an easy one to keep in your added sugar free baking rotation. Let it cool fully before slicing so every piece holds its shape and shows off that jammy, deep-purple filling.
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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.
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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