blueberry slap pie

the goods:

crust:

5 cups all-purpose flour, plus more for rolling

1 and 1/2 teaspoons salt

2 tablespoons sugar

2 cups (4 sticks) cold unsalted butter, cut into small pieces 1 to 1 and 1/2 cups ice water

filling:

2 and 1/2 pounds fresh or frozen blueberries

3 tablespoons cornstarch

1/2 cup sugar

1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice

Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed. Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, 1 hour (or overnight).

Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out one disk to a 12-by-16-inch rectangle. Place  in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On a floured work surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhung under, tucking it into pan, and crimp edges.

With a paring knife, cut slits on top to vent.

Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.