Blueberry Pie with Frozen Berries

Recipe View Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View Prepare the Filling: In a medium saucepan, combine frozen blueberries, granulated sugar, cornstarch, lemon juice, and sea salt. Stir gently to coat the blueberries. Cook over medium-high heat, stirring frequently, until the mixture thickens and bubbles, about 10-15 minutes.

Recipe View Make the Crust: In a large mixing bowl, whisk together flour and sea salt. Cut in chilled butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overwork the dough. (5 minutes)

Recipe View Divide and Roll: Divide the dough in half, shape into disks, and wrap in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax. (30 minutes)

Recipe View Roll out 1 dough disk on a lightly floured surface into a 12-inch circle. Gently transfer the crust to a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Crimp the edges decoratively. (10 minutes)

Recipe View Pour the prepared blueberry filling into the pie crust. Dot the top with 1 tablespoon of butter pieces. (5 minutes)

Recipe View Lattice Top (Optional): Roll out the second dough disk into a 12-inch circle. Cut into 1/2-inch strips. Weave the strips over and under to create a lattice pattern on top of the pie. Trim the edges and crimp to seal with the bottom crust. (15 minutes)

Recipe View Brush and Bake: In a small microwave-safe bowl, melt the remaining 1 teaspoon of butter with milk. Brush the mixture over the top of the pie to promote browning. (2 minutes)

Recipe View Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil. (45 minutes)

Recipe View Let Cool: Allow the pie to cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)