In a small bowl, mix flour and salt. Add chilled, but not cold, slices of butter to flour mixture. Using a fork or pastry cutter, smash and blend until rough dough forms. At this stage it will not be holding together, but making large chunks. Add 1 tbsp of water at a time, continuing to blend ingredients until the flour is completely wet but not soaked. After the first 2 tbsp, add water 1/2 tbsp at a time until you are satisfied with the dough. Split dough in two, form each half into a ball. Chill for 5 to 10 minutes.
Lightly flour work suface. Split dough in half. Plop one half on floured surface. Sprinkle dough with a bit of flour. Roll out dough until large enough to fit the pan you will be using. Carefully transfer rolled dough to ungreased pie dish. Repeat with second piece of dough.
In a small bowl, combine sugar, 1/2 tbsp flour, nutmeg, cinnamon, blueberries and lemon juice. Toss to coat blueberries well. Divide filling and spoon into pie dishes, careful to not overfill. The blueberry filling should not go above the top of your pan, just below the top is best. This will prevent juices from oozing out while baking.
Take remaining chilled dough ball from fridge, divide in half. Roll out each half to fit the top of your pie dishes. Cover and trim to fit. Use a fork to seal edges.
In a small bowl, mix 1 egg yolk with 1 tbsp heavy cream or milk. Brush egg wash over the top pie crust. Sprinkle with sanding sugar, or turbinado sugar. Carefully cut 3 or 4 air holes to allow any steam to escape while baking.
Bake for 30 minutes in a 375F° oven.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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