Wild Blueberry Pie

This delicious wild blueberry pie is made with fresh wild blueberries and a flaky homemade crust.

Ingredients - Serves 8

In a large bowl, combine the wild blueberries, sugar, cornstarch, lemon juice, and salt. Mix well to coat the blueberries evenly. Let the mixture sit for 15 minutes.
Preheat the oven to 375°F (190°C).
In a separate bowl, prepare the pie crust by combining the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions.
On a lightly floured surface, roll out one portion of the dough to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and press it gently against the bottom and sides.
Pour the blueberry filling into the pie crust.
Roll out the remaining portion of the dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with a full crust and cut slits for ventilation.
Trim any excess dough and crimp the edges to seal the pie.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 1 hour before serving.
Serve the wild blueberry pie warm or at room temperature. Enjoy!