Ingredients:
- 315g all-purpose flour
- 225g cold unsalted butter, cubed
- 15g granulated sugar
- 5g fine sea salt
- 75ml ice water
- 750g fresh or frozen blueberries
- 150g granulated sugar
- 40g cornstarch
- 1 tbsp lemon zest
- 15ml lemon juice
- 1g ground cinnamon
- 1 large egg
- 15ml water
- 12g demerara sugar
Instructions:
- In a large bowl, whisk together the all-purpose flour, 15g granulated sugar, and sea salt.
- Work the cold, cubed butter into the flour mixture using a pastry cutter or two forks until the largest fat chunks are the size of peas.
- Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- In a separate bowl, toss the blueberries with 150g granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Let macerate for 15 minutes.
- Roll out the chilled dough discs. Line a 9-inch pie dish with the bottom crust, add the blueberry filling, and cover with the top crust or lattice.
- Whisk the egg with 15ml water to create an egg wash. Brush the top crust and sprinkle with demerara sugar.
- Bake at 400°F for 20 minutes, then 375°F for 35 minutes until the filling bubbles intensely.
- Cool completely: Rest on a wire rack for at least 2 hours. Crucial for the filling to set.