blueberry pie

the goods:

crust:
2 and 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

filling:
8 cups blueberries
1 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 teaspoon grated peeled fresh ginger



In a food processor, combine flour, salt and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pieces of pea-size butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). Do not overmix.
Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into disks. Refrigerate until firm. at least 1 hour (or overnight).



Preheat oven to 450 degrees with rack in lowest position. On a lightly floured work surface, roll one disk of dough to a 14-inch round. Transfer to a 9-inch pie pan. Refrigerate while you make filling.



In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, and ginger; pour filling into bottom crust.



Roll out second disk of dough into a 14-inch round and place on top of filling. Trim dough to a 1-inch overhang all around.



Press edges of both crusts together, and fold overhang under itself. Using your thumb and forefinger, crimp edges.



Cut a few slits in top of pie to let steam escape.



Place pie on a rimmed baking sheet. Bake 30 minutes; reduce heat to 375 degrees (if outer edges are browning too quickly, tent with aluminum foil.), and bake until crust is golden and juices are bubbling rapidly, 60 minutes.



Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours. Serve with vanilla ice cream!!!