½teaspooncinnamon or a combination of warm spiceslike pumpkin pie spice or baharat
1.5Tablespoonsfresh lemon juice
Ten scrapes of fresh lemon zest
1whole egg beaten very wellwithout water, for brushing the crust
Pie Crust
2cups all purpose flour
1teaspoon kosher salt omit this if you use salted butter
1tablespoon granulated sugar
2sticks unsalted butter cold
½cup full fat sour cream do not use low fat sour cream
Instructions
Crust
Cut the butter into cubes and mix with the flour, salt and sugar in a food processor. Pulse until it looks like coarse meal, then remove to a large bowl and add the sour cream.
Mix the sour cream in with a fork, then work with your hands to make a smooth dough.
On a lightly floured surface, divide the dough into two balls and flatten them into round disks. warp each disk in plastic wrap and refrigerate until needed.
Filling
Toss the blueberries, sugar, lemon zest, and cornstarch. Allow to macerate for 15 minutes.
Roll out the top and bottom crust. Put the bottom crust in the pie plate. The crust should hang over the edges a bit. Put the filling in.
Top with the lid, crimp the edges well, cut a few slits in the top crust for steam. Decorate with cut out pieces of dough if desired. Brush cut pieces of dough with water to help them stick.
Baking
Preheat the oven to 375 F. Brush the top crust with the egg wash. Bake on a low rack of the oven for 45-60 minutes, or until the filling is bubbling and the crust is golden brown.
Allow the pie to cool for 20 minutes before serving. From here the pie will last in the fridge for 5 days. It can also be frozen whole, then thawed and served if you want to make it ahead. If baking ahead, make sure to bring the pie to room temperature or warm in an oven before serving.
Serve with whipped cream or vanilla ice cream.
Notes
Temperature
Some recipes will preheat and oven to 400 F. I recommend 375 F. If you need to cook it longer, put some aluminum foil around the edges to prevent them from getting too dark.