Servings: 8-10 Prep Time: 1Hr 15 Min Cook Time: 1Hr 5Min Total Time: 2Hr 20Min

Ingredients for the Pie Crust:

2 1/2 cups of all-purpose flour
1 tsp sea salt
1 Tbs sugar (leave out if pie is savory)
1 cup of cold unsalted butter, cut into 1/2 inch cubes
4-8 Tbs ice water

Ingredients for the Filling:

2/3 cup of sugar
1/4 cup of tapioca flour or corn starch
2 tsp fresh lemon zest
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/8 tsp sea salt
2 pounds of fresh blueberries washed and dried (about 6 cups)
1 Tbs butter cut into squares
1 egg yolk
1 Tbs heavy cream
1 Tbs coarse sugar

Directions for the Pie Crust:

It’s best if you have a food processor but if not you can do the following steps by hand. Add 1 1/2 cups of flour, salt, sugar to a food processor. Pulse 2-3 times until combines.
Add in butter cubes and process until the dough begins to form. Scrape down the bowl and add remaining 1 cup of flour. Pulse several more times until the flour is evenly distributed.
Transfer the contents of the food processor to a medium bowl. Sprinkle ice water over the mixture. I usually start with 4 Tbs of water and go from there. Using a rubber spatula press the dough into itself. The crumbs should begin to form into larger clusters and holds together. If you pinch the dough and it holds together then it’s ready. If it does not hold together then add 2 more Tbs of water and continue to press until the dough comes together.
Remove the dough from the bowl and place it in a mound on a clean surface . Work the dough just enough to from a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least one hour. You can refrigerate the dough up to two days or you can freeze it for 3 months. Just be sure to thaw it overnight in the refrigerator before using.

Directions for the Pie Filling:

Preheat your oven to 400˚F. Remove the pie dough from the fridge for one hour before assembling. Once the pie dough has rested for one hour, roll out half the pie dough on a clean and floured surface. Start by rolling from the center of the dough outwards. Lift and turn the dough to endure that it is not sticking and to be sure to roll out evenly. Roll out to fit a 8-9 inch pie dish. The dough should be about 2 inches larger than the pie dish all the way around.
Check the sizing by flipping the pie dish upside down and placing in into the center of your rolled out pie dough. Take your rolling pin and carefully roll the dough loosely around the pin. Pick up the dough and rolling pin and slowly and carefully unroll the pie dough from the rolling pin onto the pie dish. Carefully press the dough into the pie dish until its conformed to the shape of the pie dish. Leave the excess pie dough around the top for now.
Prepare the pie filling by adding the sugar, tapioca flour, lemon zest, ground allspice, cinnamon and salt to a large bowl and mix. Toss the blueberries unto the mixture. Transfer the filling into your pie dough lined pie dish. Refrigerate while you assemble the top layer of pie dough.
Prepare the top layer of pie dough the same way as the bottom. You don’t need to roll it out 2 inches wider than the pie dish. You can place the dough into one single layer or you can cut into 3/4 inch strips and assemble a lattice pie crust. If you have one large pie crust be sure to puncture holes in the top with a fork to allow air to pass through. Be sure to read the next step fully before crimping the pie crust closed.
Once the top layer of crust is assembled and placed on your pie, crimp the edges as desire to seal. You can trim off any excess pie dough from the bottom layer. Take your Tbs of cubbed butter and place in the open gaps of your pie, in between the lattice crust. If you have one layer of pie crust be sure to sprinkle the cubes of butter over the blueberry filling before adding the top layer of dough.
Once your pie is assembled, Brush the pie dough with the egg yolk and heavy cream mixture. Sprinkle the pie crust with the course sugar. Be sure to place the cooking rack on the third position from the top. Bake the chilled pie for 20 minutes at 400˚F. Bump the temperature down to 350˚F and continue to bake the pie for 35-45 more minutes or until the crust is golden brown. If the edges of the pie bakes faster than the center crust, cover with aluminum foil.
Remove from the oven and allow the pie to cool for 2-3 hours before cutting to allow the filling to set. Slice and enjoy!

NOTES:

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