For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 cup unsalted butter, cold and cubed – 1/4 cup granulated sugar – 1/4 teaspoon salt – 1/4 cup ice water

For the Blueberry Filling: – 4 cups fresh blueberries – 1/2 cup granulated sugar – 1/4 cup light brown sugar, packed – 2 tablespoons cornstarch – 1 tablespoon lemon juice – 1/2 teaspoon ground cinnamon

1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine the flour, sugar, and salt for the pie crust. Add the cold, cubed butter and use a pastry cutter or your hands to incorporate the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In another bowl, gently toss together the blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.



1. Roll out one disc of the chilled pie crust on a floured surface to fit a 9-inch pie dish. Place the rolled-out crust into the pie dish. 2. Pour the blueberry filling into the pie crust, spreading it evenly.

1. Roll out the second disc of pie crust and place it over the blueberry filling. Trim the excess crust and crimp the edges to seal the pie. 2. Cut a few slits on the top crust to allow steam to escape during baking.

1. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly. 2. Allow the Blue Mountain Blueberry Pie to cool before serving. Enjoy!