Here’s a classic, reliable blueberry pie recipe for you:

Ingredients

For the crust (makes a double crust):

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tablespoons ice water

For the filling:

• 4 cups fresh or frozen blueberries
• ¾ cup sugar (adjust depending on sweetness of berries)
• 3 tablespoons cornstarch (or ¼ cup flour)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon (optional)
• 1 tablespoon butter, cut into small pieces

For the topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon sugar (for sprinkling)

Instructions

1. Make the crust:

1. In a large bowl, mix flour, sugar, and salt.
2. Cut in the cold butter with a pastry cutter or your fingers until mixture resembles coarse crumbs.
3. Add ice water, 1 tablespoon at a time, until dough comes together. Divide in half, shape into discs, wrap in plastic, and chill for at least 1 hour.

2. Make the filling:

1. In a bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, and cinnamon. Toss gently.

3. Assemble the pie:

1. Preheat oven to 400°F (200°C).
2. Roll out one disc of dough to fit a 9-inch pie pan. Transfer to pan and trim edges.
3. Pour blueberry filling into crust. Dot with butter.
4. Roll out the second disc of dough and cover the pie. Trim, seal, and crimp edges. Cut a few slits on top for steam.
5. Brush with egg wash and sprinkle sugar on top.

4. Bake:

1. Bake for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake 30–35 minutes more, until crust is golden and filling is bubbly.
2. Let cool at least 2 hours before serving to let filling set.

This yields a classic, sweet-tart blueberry pie with a flaky crust.

If you want, I can also give you a simpler, quicker version with a crumb topping instead of a top crust, which is easier for beginners. Do you want me to?