Deep purple blueberries simmer down with sugar, a touch of cinnamon, and a bright hit of lemon zest and juice until the filling turns glossy and thick enough to hold its shape in every slice. That fruit gets tucked into a flaky, hand-rolled double crust, vented on top so you can watch it bubble away in the oven. The crimped edges and golden-brown lattice of slits give it that classic bakery look, while a long cool-down afterward means the filling sets up perfectly instead of running all over the plate. Flour, sugar, and a mix of warm spices do the heavy lifting on flavor here, letting the berries stay front and center. It's the kind of pie that's just as good the next morning with coffee as it is warm the night you bake it, and it's a solid pick for a dairy free dessert table.
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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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