Ingredients:

  • 400g store-bought or homemade pie dough (2 chilled discs)
  • 750g fresh or frozen blueberries
  • 150g granulated sugar
  • 40g cornstarch
  • 28g unsalted butter, cubed
  • 1 large egg
  • 15ml water
  • 15ml lemon juice
  • 1 tbsp lemon zest
  • 10g demerara sugar
  • 1g ground cinnamon
  • 0.5g ground allspice

Instructions:

  1. Preheat to 400°F (200°C). Note: Starting at a high heat helps set the crust flakes before the butter melts completely.
  2. Roll out 200g of the dough (one disc) and fit it into your 9 inch pie plate. Trim the edges so there is a 1 inch overhang.
  3. In a large bowl, whisk the 150g sugar, 40g cornstarch, 1g cinnamon, and 0.5g allspice.
  4. Add the 750g blueberries, 15ml lemon juice, and 1 tbsp lemon zest to the bowl. Fold gently until the berries are evenly coated in a white, powdery film.
  5. Pour the berry mixture into the prepared bottom crust.
  6. Scatter the 28g of cubed butter evenly over the top of the berries. Note: This prevents the filling from foaming and adds richness.
  7. Roll out the remaining 200g of dough and place it over the berries. Fold the overhang under itself and crimp the edges with a fork or your fingers.
  8. Cut 4-5 slits in the top crust to let steam escape. Whisk the 1 large egg with 15ml water and brush it over the entire top. Sprinkle with 10g demerara sugar.
  9. Place on the middle rack and bake for 45-50 minutes. Look for the juices bubbling lazily through the vents and a crust that is deep golden brown.
  10. Remove from the oven and let it sit on a wire rack for at least 4 hours. Trust me, the filling is still liquid when hot; it needs this time to set.