Maine Wild Blueberry Pie

Ingredients

• 1 recipe double-crust all-butter pie dough, chilled
• 6 cups wild blueberries (about 30 ounces)
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter
• 1 large egg beaten with 1 tablespoon water
• 1 tablespoon coarse sugar

Before you cook

• Pick over the berries and discard any stems.
• Zest and juice the lemon.
• Divide the chilled dough into two disks.

Steps

1. Put two cups of the blueberries in a saucepan over medium heat.
2. Cook, mashing the berries with a spoon, until they burst and reduce to a thick jam, about 8 minutes.
3. Whisk the sugar, cornstarch, salt, and cinnamon together in a small bowl.
4. Stir the sugar mixture into the hot berries and cook one minute more, until glossy and very thick.
5. Take the pan off the heat and stir in the lemon zest, lemon juice, and butter.
6. Scrape the cooked mixture into a large bowl and fold in the remaining four cups of raw berries.
7. Let the filling cool to room temperature, about 40 minutes.
8. Set an oven rack low and heat the oven to 425 degrees Fahrenheit.
9. Roll the larger dough disk into a 12-inch round and line a 9-inch pie plate.
10. Roll the second disk into an 11-inch round.
11. Turn the cooled filling into the shell and spread it level.
12. Lay the top crust over the fruit, trim and fold the edges under, and crimp.
13. Cut five slits in the top crust in a spoke pattern.
14. Brush with the egg wash and sprinkle on the coarse sugar.
15. Bake on a rimmed sheet at 425 degrees for 25 minutes, then lower to 375 degrees and bake 35 to 45 minutes more, until deeply browned and bubbling.
16. Cool the pie on a rack for at least three hours before serving.