- Serves 8
- Prep time 15 minutes
- Cook time 45 minutes
1 ball, 375 g (about 3/4 lb.) pie dough
1.5 l (6 cups) fresh wild blueberries
250 ml (1 cup) sugar
80 ml (1/3 cup) cornstarch
30 ml (2 tbsp) lemon juice
- 1 egg yolk beaten with a little water
- 30 ml (2 tbsp) cane sugar
- Preheat the oven to 180°C (350°F).
- Divide the ball of dough in half. Stretch out the first ball of dough on a floured surface into a circle, 25 cm (10 in) in diameter. Stretch out the other ball of dough into a second circle, 23 cm (9 in) in diameter.
- Place the larger circle in a 23 cm (9 in) pie plate. Set aside in a cool place.
- In a bowl, mix the blueberries with the sugar, cornstarch, lemon juice and a pinch of salt.
- Pour the blueberries into the pie crust. Brush the edges of the dough with a little beaten egg yolk. Cover with the second circle of dough. Cut slits in the top crust of the pie to allow steam to escape. Press along the edges to seal the crust.
- Brush the pie with the rest of the beaten egg yolk. Sprinkle with cane sugar if desired.
- Bake for 45 to 55 minutes, until the crust is golden-brown.
In a bowl, use your hands to mix 500 ml (2 cups) flour with 160 ml (2/3 cup) cold, diced butter and 1.25 ml (1/4 tsp) salt until it forms coarse crumbs. Incorporate 80 ml (1/3 cup) very cold water, handling the dough as little as possible. Divide the dough into two balls and wrap them separately in plastic wrap. Refrigerate until ready to use