Ingredients:

  • 320g all-purpose flour
  • 225g unsalted butter, cubed and frozen
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 120ml ice water
  • 1 tsp apple cider vinegar
  • 900g fresh blueberries
  • 100g granulated sugar
  • 35g cornstarch
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 1 tbsp unsalted butter, for dotting
  • 1 large egg
  • 1 tbsp turbinado sugar

Instructions:

  1. Whisk the flour, salt, and 1 tablespoon of sugar in a large bowl. Cut in the frozen butter using a pastry cutter until pieces are the size of peas.
  2. Gradually add the ice water and apple cider vinegar, mixing until the dough just holds together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
  3. In a large mixing bowl, toss the fresh blueberries with 100g sugar, cornstarch, lemon juice, lemon zest, cinnamon, and ginger. Let macerate for 20 minutes.
  4. Roll out the first dough disk and line a 9-inch pie dish. Pour in the blueberry mixture and dot the top with bits of the remaining 1 tablespoon of butter.
  5. Roll out the second disk and create a lattice top or a full crust with large steam vents. Seal the edges.
  6. Brush the crust with an egg wash (1 egg beaten with water) and sprinkle with turbinado sugar.
  7. Bake on a preheated baking sheet at 425°F (218°C) for the first 20 minutes, then reduce heat to 375°F (190°C) and bake for an additional 35 minutes until the crust is deep brown and filling bubbles.
  8. Cool completely for at least 4 hours to allow the pectin to set the filling before slicing.