Recipe for a Blueberry Pie for 8 Slices

Instructions:

1. Whisk flour, salt, and sugar in a large bowl.
2. Use a pastry cutter or forks to work the chilled butter cubes into the flour until the mixture resembles coarse crumbs with pea-sized lumps remaining.
3. Drizzle ice water one tablespoon at a time, tossing with a fork, until the dough just begins to clump together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
5. In a large bowl, toss the blueberries with sugar, cornstarch, lemon juice, zest, and cinnamon.
6. Let the filling mixture sit for 15 minutes to macerate.
7. Roll out the first dough disc to a 12-inch circle and press it into a 9-inch deep-dish pie plate.
8. Pour the blueberry mixture into the crust and dot the top with the 2 tbsp of butter bits.
9. Roll out the second disc and place it over the filling.
10. Brush the top with beaten egg and sprinkle with coarse sugar before baking.