Who doesn't love home made Blueberry Pie? You can make this with either fresh or frozen berries for a year round treat.

For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 – 3/4 cup (125 – 175 mL) ice water
For the filling:
6 cups (1.5L) fresh or frozen blueberries
½ cup (125 mL) sugar
3 Tbsp (45 mL) quick-cooking tapioca
zest of ½ lemon
juice of ½ lemon
milk for brushing

Method:
Preheat the oven to 200°C (400°F)
Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.

On a floured surface, roll the dough to line a 10" deep dish Pyrex pie plate.
Combine the blueberries, sugar, tapioca, lemon zest and juice. Pour this filling into the pie shell. Brush the edge of the pastry with milk and cover with the second piece of rolled out dough, be sure to cut vent holes. Seal by crimping the top and bottom sheets of dough together with your fingers. Wash the top with milk and sprinkle with sugar.
Place the pie on a baking sheet in case it bubbles over. Bake until golden brown, which should take about 45 minutes. Serve warm or cold.