Blueberry Pie

• wheat flour↗300g g

  plus extra for dusting

• butter↗165g g

  frozen

• fresh blueberries↗750g g
• sugar↗150g g

  plus 1 tbsp for dusting

• cornstarch40g g
• ground cinnamon↗1 tsp tsp
• lemon↗1

  zest and juice

• egg↗1
• milk↗1 tbsp tbsp
• ice cream or whipped cream

  for serving

Step-by-step instructions

1. 1

   Sift the flour into a large bowl with ½ tsp fine salt. Roughly grate the butter onto a sheet of parchment paper. Set aside 2 tbsp of the grated butter, then add the remaining butter to the flour. Using a kitchen knife, combine the flour and butter. Add 3 tbsp very cold water and knead the dough. Briefly knead, then divide into two equal balls. Flatten into discs 2 cm thick, wrap and chill for at least 1 hour.

2. 2

   Meanwhile, mix the fresh blueberries, sugar, cornstarch, ground cinnamon, lemon zest and juice. Set aside for at least 1 hour until the sugar dissolves.

3. 3

   On a lightly floured surface, roll out one dough disc into a circle 26 cm in diameter and use it to line a 22 cm pie tin, allowing the dough to overhang slightly. Spoon the berry mixture in and sprinkle the reserved grated butter.

4. 4

   Roll out the remaining dough into a circle 24 cm in diameter and cut into 10 cm strips. Arrange five strips vertically over the pie and the rest horizontally on top, creating a lattice. Trim the excess overhanging the tin, then firmly pinch the edges, forming a wavy crust. Chill the pie for at least 30 min.

5. 5

   Preheat the oven to 190 °C/170 °C with convection/gas 5. Beat the egg with the milk and brush the dough. Sprinkle the remaining 1 tbsp sugar, then place the tin on a baking sheet. Bake for 1 hour, watching the pie, and when the crust turns golden, loosely cover with foil.

6. 6

   Allow the pie to cool to room temperature (the filling will set as it cools). After cooling, store in the refrigerator for up to three days. Slice and serve warm or cold with ice cream or whipped cream.