Ingredients:

  • 315g all-purpose flour
  • 225g unsalted butter, frozen and grated
  • 90ml ice water
  • 800g fresh blueberries
  • 150g granulated sugar
  • 35g cornstarch
  • 1 medium lemon, zested and juiced
  • 3g salt
  • 1g ground cinnamon

Instructions:

  1. Prep the butter. Grate 225g frozen unsalted butter using the large holes of a box grater.
  2. Mix the dry base. Combine 315g all purpose flour, 3g salt, and the grated butter in a large bowl.
  3. Hydrate the dough. Add 90ml ice water one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed.
  4. Chill the pastry. Divide the dough into two disks, wrap tightly, and refrigerate for at least 30 minutes.
  5. Prepare the berries. Toss 800g fresh blueberries with 150g granulated sugar, 35g cornstarch, 1g cinnamon, and the zest/juice of 1 lemon.
  6. Roll the base. Roll out one disk on a floured surface to 12 inches and fit into your pie plate.
  7. Fill the pie. Pour the blueberry mixture into the crust, ensuring it is even.
  8. Top and seal. Roll the second disk, place over the berries, and crimp the edges tightly until the seal is completely airtight.
  9. Vents and wash. Cut 4-5 slits in the top crust and brush with a little water or milk for color.
  10. Bake high then low. Start at 425°F for 20 minutes, then drop to 375°F for 35 minutes until the juices are bubbling thick and slow.