Ingredients

For the crust:

All purpose flour – 2 1/2 cups

White granulated sugar – 1/4 cup

Salt – 1/4 tsp

Unsalted butter – 1 cup

Ice water – 6 tbsp

Egg for the egg wash – 1

Heavy cream for the egg wash – 1 tbsp

For the pie filling:

Fresh blueberries – 6 cups

Lemon zest – 1 lemon

Lemon juice – 2 tbsp

Corn starch – 1/4 cup

Sugar – 2/3 cup

Unsalted butter – 2 tbsp

Salt – 1/4 tsp

1. Start on the crust by adding two and a half cups of all purpose flour to a large bowl or a food processor, quarter cup of white granulated sugar and a quarter tsp of salt. Mix together by pulsing a few times in the processor. Using a food processor will make this much easier but if you are doing this by hand, I will provide instructions for both. Next cut one cup of cold unsalted butter into one inch cubes and add to the food processor. If you are doing this by hand, freeze your butter and grate it onto the mixture and continue mixing while doing this so that the butter does not form clumps.

2. Make sure your butter is evenly mixed in, leaving no clumps as shown in the image above. Use cutters or knives to help cut butter clumps into small pieces. Then add 6 tbsp of ice water to the mixture and mix together in the processor or using a whisk. Once incorporated, try taking some of the mixture into your hands and see if it holds together when you squeeze into a lump. That means your dough is ready or else try adding a little more ice water.

3. Knead the mixture together and form a flat disk. Then divide the dough into two and cover in plastic wrap. I kept a little more dough in one of the two halves which I will be using to create the bottom crust. Put the dough in the refrigerator overnight or at least 30 minutes before using.

4. Take the dough out of the refrigerator and let it come close to room temperature before getting started on the crust so that cracks do not form. Place the dough on a parchment paper preferably and dust it with flour so that the dough does not stick. Sprinkle flour on top of the dough and using a rolling pin flatten it out to 12 inch in diameter.

5. Roll the crust into your pin and transfer into a pan. You can use a glass dish, I used a 9 inch springform pan. Cut the excess edges to make a uniform border. Place the pan in the refrigerator while you work on the filling.

6. To create your pie filling, add six cups of fresh blueberries into a large bowl, add zest from one lemon and two tbsp of lemon juice.

7. Add two-third cups of white granulated sugar to the mix, quarter cup of corn starch and a quarter tsp of salt. Mix all the ingredients together until all the blueberries are well coated.

8. Transfer the pie filling into the pan and smooth out the top. Preheat oven to 425 F and place the pan back into the refrigerator.

9. Roll out the other half of your dough into 12 inches in diameter. Cut thin strips of 1 inches in width.

10. Grate two tbsp of cold butter on top of the filling (optional). Then place six strips vertically keeping equal gaps between each. Lift strips 2, 4 and 6 halfway and place another strip horizontally underneath. Then lift strips 1, 3 and 5 and place another strip underneath them. Keep repeating this until the whole top is covered.

11. Coat the crust top with egg wash and sprinkle some white granulated sugar. Cover the sides with aluminium foil to avoid burning the edges of the crust. Bake the pie at 425 F for 20 minutes then reduce the temperature to 350 F and bake for another 40 minutes. Then remove the aluminium foil and bake for an additional 10 – 15 minutes until you see the pie filling bubbling.

12. Take the pie out of the oven and let it cool completely before cutting into it. Once your pie is at room temperature, it is ready to be served!