Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • 2 tablespoons (25 g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, chilled and diced
  • 4-6 tablespoons (60-90 ml) ice water
  • 2 cups (300 g) fresh blueberries
  • 1 tablespoon (15 g) lemon zest
  • 2 tablespoons (25 g) granulated sugar
  • 1 tablespoon (15 g) cornstarch
  • 1 tablespoon (15 ml) lemon juice
  • 1 egg, beaten
  • Optional: powdered sugar for dusting

Instructions:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. Add chilled butter, blending until the mixture resembles coarse crumbs.
  3. Mix in ice water one tablespoon at a time until the dough comes together.
  4. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
  5. In a bowl, gently mix blueberries, lemon zest, sugar, cornstarch, and lemon juice.
  6. Allow to sit for 10 minutes to meld flavors.
  7. Preheat the oven to 375°F (190°C).
  8. Roll out the dough into a rough circle (about 12 inches in diameter).
  9. Transfer the dough to a parchment-lined baking sheet.
  10. Spoon the blueberry mixture onto the center of the dough, leaving a 2-inch border.
  11. Fold the edges of the dough over the filling, pleating as necessary.
  12. Brush the exposed crust with the beaten egg.
  13. Bake for 35-40 minutes or until the crust is golden brown and the filling bubbles.
  14. Let it cool for at least 10 minutes before slicing. Dust with powdered sugar if desired.