🥧 Rustic Blueberry Pie

(Juicy, golden, and cracked where it needs to be — this pie doesn’t apologize for being real.)

This is the kind of pie that stains your plate and your fingers. Fresh blueberries baked in a flaky crust, bubbling over at the edges, with one imperfect slice that proves it was made at home — not in a factory. Sweet, slightly tart, and unapologetically messy.

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📝 Ingredients (for 1 rustic pie):

For the crust:
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water

For the filling:
• 4 cups fresh or frozen blueberries
• ½ cup sugar (adjust to taste)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt
• Optional: a few dots of butter over the filling before baking

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🔥 Instructions:
1. Make the crust:
Mix flour, salt, and sugar. Cut in the cold butter until crumbly. Add water gradually until dough comes together. Chill for 30 minutes.
2. Make the filling:
Toss blueberries with sugar, cornstarch, lemon juice, zest, vanilla, and salt. Let sit for 10 minutes.
3. Assemble the pie:
Roll out dough and place into a pie dish. Pour in the blueberry filling. Add top crust (lattice or full), and crimp imperfectly. Cut a few vents.
4. Bake at 375°F (190°C) for 50–60 minutes until crust is golden and filling is bubbling.
5. Cool slightly:
Let it rest so the filling settles — or slice while warm and let it ooze. It’s better that way.

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