Deep-Dish Blueberry Pie Recipe

Preheat the oven to 375 degrees F and position a rack in the lower third.

In a bowl, toss the blueberries with the ¾ cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt.

Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛ inch thick.

Line a 9½x1¾-inch glass pie plate with the dough

Brush the overhang with water and spoon in the filling.

Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.

Trim the overhang to ½-inch, fold it under itself and crimp.

Lightly brush the top with water and sprinkle with sugar.

Cut a few slits for steam to escape.

Bake the pie for about 2 to 2¼ hours, until the filling is bubbling and the crust is golden brown.

Cover the edge of the pie with foil if it begins to darken.

Let cool for 5 hours at room temperature before serving.