This recipe has three essential parts: the buttermilk crust, the blueberry filling and of course a delicious crumble for the top. You can make this pie year-round but peak blueberry season is over the summer.
In a medium saucepan, add your blueberries, water and sugar. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down and starting to boil, 3 to 5 minutes.While your berries cook, use a small bowl and mix cornstarch, water and lemon juice. Stir until smooth without lumps. Set aside.In the saucepan with the blueberry mixture, stir in the cornstarch mixture. Stir constantly until the mixture thickens, 1 to 2 minutes.
You can cut the dough in half and wrap it with plastic and place it into the refrigerator to chill for 1 hour to overnight.With a floured surface and floured rolling pin, roll the dough out to about 1/4 inch and about an 1/2 inch bigger than your pie pan.Roll the dough onto the rolling pin to transfer it to the pie pan. Shape and size the dough to the pan cutting off any excess dough from the sides using a knife or kitchen scissors. Shape the crust of the dough to your liking.
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