Classic blueberry pie is both delicious and beautiful. The dark purple of the blueberries contrasts perfectly with the bright crust, so you can really show off your pastry skills. The ribcage theme I used here is optional…

• Pie Filling
  • 10 cups frozen blueberries
  • 1/4 – 1/2 cup sugar
  • 2 tbsp AP flour
• Pie Crust
  • 2 cups AP flour
  • 1 cup unsalted butter
  • 2 tbsp sugar plus more to sprinkle
  • 1/2 tsp salt
  • about 1/2 cup ice water
  • 1 egg white

Directions:

Step 1: Pie Filling

1. Place frozen blueberries (10 cups), flour (2 tsp), and sugar (1/4 to 1/2 cup) in a saucepan and stir well
2. Heat over medium heat until berries break down and filling starts to thicken, stirring frequently
3. Let cool completely before using

Step 2: Pie Crust

1. Stir together flour (2 cups), sugar (2 tbsp), and salt (1/2 tsp)
2. Cut in the butter (1 cup) (see note)
3. Add the water 1 spoonful at a time, mixing as little as possible. As soon as the dough starts to come together stop adding water, you might not need it all
4. Form the dough into a ball, handling as little as possible, wrap it tight and set it in the fridge for at least half an hour
5. Roll out the dough on a floured surface very thin, you are making both a bottom and top crust

Step 3: Assemble and Bake

1. Preheat oven to 400 degrees f
2. Place bottom crust in pie dish and then spoon cooled filling overtop
3. Shape top crust into your theme of choice
4. Brush top crust with egg white, then sprinkle with sugar
5. Place in oven and immediately reduce temperature to 350 degrees f
6. Back for 60-70 minutes, until well browned
7. Let cool before cutting
8. Serve with ice cream!

Notes:

• By far the easiest way to cut flour and butter together is to put the mixture in the bowl of a stand mixer and use the whisk attachment. Use a low speed (or be prepared to clean a lot of buttery flour off your flour) and keep mixing until the butter is broken up and crumbly and the mixture starts to look like cornmeal.