Ingredients:

  • 2 ½ cups (315 g) All-purpose flour, plus extra for dusting
  • 1 teaspoon (5 g) Fine sea salt
  • 1 tablespoon (12 g) Granulated sugar (for crust)
  • 1 cup (2 sticks / 225 g) Unsalted butter, very cold and cubed
  • ½ to ¾ cup (120–180 ml) Ice water
  • 6 cups (900 g) Fresh Blueberries (or frozen, unthawed)
  • ¾ cup (150 g) Granulated Sugar (for filling)
  • ¼ cup (30 g) Cornstarch or Tapioca Starch
  • 1 tablespoon (15 ml) Fresh lemon juice
  • 1 teaspoon (5 g) Lemon zest
  • ¼ teaspoon (1 g) Ground cinnamon (optional)
  • ¼ teaspoon (1 g) Salt (for filling)
  • 1 Large egg, whisked
  • 1 tablespoon (15 ml) Milk or Heavy Cream
  • 1 tablespoon (15 g) Coarse sugar (e.g., Demerara)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, salt, and sugar in a large bowl.
  2. Cut in the Fat: Add the cubed, cold butter. Using a pastry blender or food processor, cut the butter into the flour until the pieces are mostly pea-sized, with a few larger, flat flakes remaining. The key is to keep the butter visible and cold.
  3. Add Water: Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just begins to clump together. Do not overmix; stop as soon as the dough holds its shape when squeezed.
  4. Chill (Crucial Step): Divide the dough into two discs (one slightly larger for the bottom crust). Wrap tightly in plastic wrap and chill for a minimum of 60 minutes.
  5. Mix the Filling: In a large bowl, gently toss the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Set aside while you roll the dough.
  6. Roll the Bottom Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch (30 cm) circle, about ⅛-inch (3 mm) thick. Carefully transfer the dough to the 9-inch deep-dish pie plate. Trim the overhang to about 1 inch (2.5 cm). Refrigerate.
  7. Prepare the Top: Roll the second disc into an 11-inch (28 cm) circle. Cut into 1-inch (2.5 cm) wide strips for a lattice top. Chill the lattice strips on a baking sheet.
  8. Fill the Pie: Pour the prepared blueberry mixture into the chilled bottom crust.
  9. Lattice (or Top): Create the lattice pattern (weave alternating strips over and under the centre line) or place the solid top crust with vents. Trim the excess top crust dough, then crimp the edges of both crusts together to seal thoroughly.
  10. The Gold Standard (Egg Wash): Whisk the egg and milk/cream together. Brush liberally over the top crust and crimped edges. Sprinkle generously with coarse sugar.
  11. Pre-Bake Chill: Place the assembled pie in the freezer for 15 minutes. This sets the pastry and prevents shrinking.
  12. Bake (High Heat): Preheat oven to 425°F (220°C). Place the pie on a baking tray (to catch drips). Bake for 15 minutes at high heat.
  13. Reduce Heat and Finish: Reduce the oven temperature to 375°F (190°C) and bake for another 40–50 minutes, or until the crust is deep golden brown and the filling is bubbling thickly in the centre. Cover edges lightly with foil strips if they brown too quickly.
  14. Cool Down: Transfer the pie to a wire rack. Crucially, allow the pie to cool for a minimum of 4 hours (or ideally overnight) before slicing. This allows the starch to fully set and prevents a runny filling.