Blueberry Pie

I made this pie (and an apple tart) for the fourth of July. I was photographing it at the top of the stairs just outside of the kitchen--a simple cement background--when my dad came out and suggested "greenery." Put it down in the greenery. Photograph it against the greenery. So, here, greeneryly, is the blueberry pie. But even against a white wall, it would still taste good.

2 sticks cold unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
2 teaspoons sugar
about 8 tablespoons ice water

3 cups blueberries
sugar to taste
zest of one lemon
1 tablespoon cornstarch

Pulse together the flour, butter, salt, and sugar in a food processor until most of mixture resembles coarse meal, with rest in small (pea-sized) lumps. Add ice water as you continue to pulse, until the dough begins to come together but it still a bit crumbly. The dough should hold together if you squeeze it in your hand. It should not be gummy.

Turn the mixture out onto two sheets of plastic wrap. Quickly form each into a disk, wrap tightly with the plastic, and refrigerate for one hour.

Preheat your oven to 375° F.

Combine the blueberries, sugar, lemon zest, and cornstarch in a mixing bowl. Set aside.

Working quickly to keep everything cold, roll the doughs out until about 2 inches (diametrically) larger than your pie plate. Line the bottom of the pan with one dough, dock (poke) the bottom all over with a fork, then fill with the blueberry mixture. Cut the second dough into long strips and weave these for a lattice crust.

Bake for about 40 minutes, until the crust is golden brown.