For the Pie Crust
- 2 1/ 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 sticks (16 tablespoons) unsalted butter, cold and cut into cubes
- 6 tablespoons ice cold water
- 1 egg, beaten with 1 tablespoon milk for egg wash
For the Filling
- 2 pints blueberries
- 1 orange, zested and juiced
- 1/ 4 cup granulated sugar
- 1/ 4 cup brown sugar
- 1/ 4 cup cornstarch, or all purpose flour
- 2 tablespoons Grand Marnier, or other orange liqueur, optional
- pinch salt
Make the pie crust: In a food processor, pulse flour, sugar and salt. Add the butter and pulse until the mixture looks like a coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 tablespoon at a time) until dough comes together. Remove dough from processor and pat into a disk. Divide dough into 2 disks, one slightly bigger than the other and wrap in plastic wrap. Chill at least 30 minutes or overnight.
Let stand at room temperature a few minutes before rolling out. Roll out larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving 1-2 inches overhang. Refrigerate for 30 minutes.
Make the filling: In a medium bowl, toss the blueberries with orange zest and juice, Grand Marnier, sugars, cornstarch and salt. Make sure the blueberries are well-coated and the cornstarch disappears. Fill the pie crust with the mixture.
Roll out the second disk of dough for decorating the top of the pie. Brush the top of the pie with egg wash and then sprinkle with turbinado sugar. Chill for 15-30 minutes (or freeze and bake another time).
Preheat oven to 375ºF. Place pie dish on a baking sheet and bake for 50-60 minutes or until crust is golden-brown and filling is bubbly. Let pie cool at least 2-3 hours before serving.