Homemade Fresh Blueberry Pie

To prepare the pie crust, in a food processor fitted with the regular blade, combine the all-purpose flour and fine sea salt. Pulse 3 times for a quick mix.

Add the very cold, cubed unsalted butter to the flour mixture. Process in short pulses until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. This texture is crucial for a flaky crust.

Introduce the apple cider vinegar and fresh lemon zest to the processor. Pulse briefly to combine.

With the processor running, gradually add the ice-cold water, 1 tablespoon at a time. Stop processing as soon as the dough begins to come together into a shaggy ball. Avoid overmixing, as this can develop the gluten too much, leading to a tough crust.

Turn the dough out onto a clean counter surface. Gently gather and form it into two uniform discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll.

Once the dough has chilled, remove one disc from the refrigerator. On a lightly floured surface, roll it out into a 30 cm (12-inch) circle, about 3 mm (1/8 inch) thick. Carefully transfer the rolled dough to a 23 cm (9-inch) pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, leaving about a 1.25 cm (1/2 inch) overhang. Place the pie plate with the crust into the refrigerator while you prepare the filling.

In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, fine sea salt, fresh lemon zest, and fresh lemon juice. Gently toss the ingredients until the blueberries are evenly coated. The lemon juice brightens the flavor, and the cornstarch will thicken the juices during baking.

Pour the prepared blueberry filling into the chilled pie crust in the pie plate. Distribute the berries evenly.

Retrieve the second disc of pie dough from the refrigerator. Roll it out into another 30 cm (12-inch) circle. Using a pizza cutter, a pastry wheel, or a sharp knife, cut the dough into uniform strips, approximately 1.5-2.5 cm (1/2-1 inch) wide, for the lattice top.

Place one strip of dough directly across the middle of the pie. Arrange three to four additional strips parallel to the first, spaced evenly, covering one half of the pie. Then, fold back every other strip from the middle. Place a new strip of dough perpendicularly over the unfolded strips. Unfold the original strips, creating a woven pattern. Repeat this weaving process from the center outwards on both sides until the entire pie is covered with a beautiful basket-weave design.

Trim any excess dough from the lattice strips, aligning them with the edge of the bottom crust. Crimp the edges of the top and bottom crusts together to seal the pie and prevent the filling from bubbling out. You can use your fingers or a fork to create a decorative edge.

In a small bowl, beat one large egg with 15 milliliters (1 tablespoon) of water or milk to create an egg wash. Using a basting brush, gently brush the egg wash over the entire pie crust, including the lattice strips and edges. If desired, sprinkle the coarse sanding sugar over the egg-washed crust for added sparkle and crunch.

Preheat your oven to 218°C (425°F). Place the prepared pie on a baking sheet to catch any potential drips. Bake in the preheated oven for 15 minutes. The initial high heat helps to set the crust and develop flakiness.

After 15 minutes, reduce the oven temperature to 190°C (375°F) without opening the oven door. Continue baking for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the crust begins to brown too quickly, loosely tent the pie with aluminum foil to prevent burning.

Once baked, carefully remove the pie from the oven. This is the most crucial, yet challenging, step: allow the pie to cool completely on a wire rack for at least 2-3 hours, or until it reaches room temperature. Rushing this step will result in a runny, loose filling, as the cornstarch needs time to set properly and thicken the juices to their ideal consistency.