Method
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- Pulse flour, sugar, salt and butter until pea-sized crumbs form. Add ice water a tablespoon at a time until the dough clumps. Shape into a disk and chill 30 minutes.
- Toss the blueberries with the sugar, cornstarch, lemon zest and juice.
- Roll the dough into a 12-inch round on parchment. Pile the berries in the middle, leaving a 2-inch border.
- Fold the edges over the fruit, brush with egg and sprinkle with coarse sugar. Chill 15 minutes.
- Bake at 400°F for 40 to 45 minutes until deep golden and bubbling. Cool 20 minutes before slicing.
Timing and nutrition vary with equipment and ingredients. See our disclaimer.