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1
For the flaky butter pie crust: Mix the flour and salt in a large bowl.
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2
Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender.
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3
Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
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4
Stir the vinegar and 5 tablespoons ice water together in a bowl.
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5
Add the liquid to the flour mixture and stir with a fork.
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6
Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough.
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7
If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
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8
Divide the dough in half and form each half into a flat disk.
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9
Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
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10
Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.
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11
Preheat the oven to 375 degrees F.
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12
For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
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13
Dust a worktop and rolling pin with flour.
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14
Roll out one dough disk a little less than 14 inch thick, about 14 inches in diameter.
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15
Fold the dough in half and transfer it to a 9- or 10-inch pie plate.
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16
Unfold.
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17
Press the dough into the corners, leaving the overhang for now.
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18
Refrigerate the first crust while you roll out the second disk of dough.
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19
Remove the bottom crust from the refrigerator and fill it with the berry mixture.
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20
Tuck the pats of cold butter beneath the top layer of berries.
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21
Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie.
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22
Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie.
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23
Cut a hole in the center of the pie, as well as some decorative vents.
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24
Brush the top of the pie with cream and dust it with sugar.
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25
Bake for 20 minutes.
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26
Reduce the temperature to 350 degrees F and bake for another 20 minutes.
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27
Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
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28
Let the pie cool until it is just warm to the touch before slicing and serving.
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29
Top with ice cream.
