Prepare the Crust Dough Mix flour, cold butter, salt, and ice water until just combined. Chill the dough to keep it firm for a tender, flaky pie crust.
Make the Blueberry Filling Combine fresh blueberries, sugar, lemon juice, cornstarch, and a pinch of cinnamon. Toss gently to coat the berries evenly without crushing them.
Roll Out the Dough On a floured surface, roll half the dough into a circle for the bottom crust. Transfer it carefully to the pie dish, easing it into place.
Add the Filling Pour the blueberry mixture into the crust, spreading it evenly. The cornstarch will help thicken the juices as the pie bakes.
Roll Out Top Crust Roll the remaining dough for the top crust. Cut slits or create a lattice design for steam to escape during baking.
Assemble the Pie Place the top crust over the filling. Trim excess dough and crimp the edges to seal the pie, preventing leaks during baking.
Brush and Sprinkle Brush the crust with beaten egg or milk for a golden finish. Sprinkle sugar on top for extra crunch and sweetness.
Bake the Pie Bake at 375°F (190°C) for 45–55 minutes until the crust is golden and the filling bubbles. Let cool before slicing for best results.