Few desserts hit quite like a homemade blueberry pie with a crust that shatters into buttery, golden layers at the first slice. The filling is built from six cups of plump blueberries cooked down with lemon zest, a touch of cinnamon, and cornstarch until it's glossy, jammy, and perfectly thick — no runny mess when you cut into it. The all-purpose flour crust comes together with chilled butter and ice water, giving you those coveted flaky layers without a single grain of rye in sight, which means anyone avoiding that grain can dig in completely worry-free. Rye has a sneaky way of showing up in specialty pie crusts and artisan baked goods, so making your own from scratch with these straightforward pantry staples is genuinely the safest and most satisfying route. The egg wash and optional coarse sugar finish give the top crust a deep, crackly, bakery-worthy shine that makes it almost too pretty to cut. Let it cool the full two hours — it's hard to wait, but the filling sets up beautifully and every slice will hold its shape cleanly on the plate.
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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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