Classic Deep-Dish Blueberry Pie with Flaky Crust

Method

1. To make the crust: In a large bowl, whisk together the flour, buttermilk powder (if using), and salt. Add the cold butter (or shortening) in two batches, cutting it in with a pastry blender or your fingertips until some pieces are as large as your thumbnail.
2. Sprinkle in the ice water 1 tablespoon at a time, tossing with a fork. Add just enough water so the dough holds together when squeezed. Divide the dough into two pieces, one about twice the size of the other. Wrap each in plastic and refrigerate for 30 minutes.
3. On a lightly floured surface, roll the larger piece of dough to about 1/8-inch thick and 12 to 13 inches wide. Transfer it to a 9-inch deep-dish pie pan (at least 1 1/2 inches deep). Press gently into the pan and refrigerate while you preheat the oven to 425°F.
4. For the filling: In a large bowl, whisk together the sugar, thickener (Instant Clearjel, Pie Filling Enhancer, or flour), and cinnamon (if using). Add the blueberries, lemon juice, and melted butter. Toss gently to coat.
5. Spoon the filling into the chilled crust. Roll out the remaining dough for the top crust. If desired, cut strips to create a lattice; otherwise, place the whole top crust over the filling. Trim excess overhang, then crimp the edges to seal. Cut several slashes in the top crust (if not using lattice) to allow steam to escape.
6. Lightly spritz the top crust with water and sprinkle generously with coarse sparkling sugar or cinnamon sugar.
7. Bake the pie at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, until the filling bubbles and the crust is golden brown. If the edges brown too quickly, cover them loosely with foil.
8. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. Serve warm or at room temperature.