Blueberry pie

Instructions

1. Step 1

   Mix 300 g all-purpose flour with 10 g granulated sugar and 5 g salt, then add 150 g cold, diced unsalted butter and 60 g vegetable shortening and rub them in quickly with your fingertips. Shortening makes the crust tender and flaky, while butter brings the flavor. The mixture is ready when it looks like coarse breadcrumbs with a few pea-sized pieces of fat.

   Mark step 1 as done

2. Step 2

   Drizzle 90 g ice water over the mixture one spoonful at a time, tossing with a spatula, then gather it into a ball with your hands. Adding the water gradually lets you stop at the right moment so the crust doesn't turn tough. The dough is ready when it just holds together, with no dry flour left in the bowl, and doesn't stick to your hands.

   Mark step 2 as done

3. Step 3

   Divide the dough in two, flatten each piece into a disk, wrap tightly and refrigerate for about an hour. Resting lets the water spread evenly and the fat firm up, so the dough rolls out easily. The dough is ready when a fingertip leaves only a slight dent without cracking it.

   Suggested time: about 60 minutes.

   Mark step 3 as done

4. Step 4

   Put 900 g fresh blueberries in a large bowl with 150 g granulated sugar, 40 g cornstarch, 4 g lemon zest, 20 g lemon juice, a pinch ground cinnamon and a pinch salt, then toss gently. The cornstarch clinging to the berries absorbs the juice they release in the oven and thickens the filling. The filling is ready when every berry is covered in a thin, damp coating.

   Mark step 4 as done

5. Step 5

   Roll one disk into a round about three millimeters thick, ease it into a 23 cm pie plate and let the edges hang over the rim. An even thickness helps the bottom bake at the same pace as the edges. The bottom crust is ready when it sits snugly in the plate with no air pockets underneath.

   Mark step 5 as done

6. Step 6

   Pour the blueberry filling into the crust and spread it so it mounds slightly in the center, then roll out the remaining dough and lay it over the top. The top crust traps the heat so the berries soften and release their juice evenly. The pie is ready when the top crust covers it completely and the edges of both crusts overlap neatly.

   Mark step 6 as done

7. Step 7

   Trim the excess dough, fold the edge under and crimp it with your fingers into a wavy border, then cut four or five slits about three centimeters long in the top. The slits let steam escape so the top crust doesn't puff up or crack. This step is done when the border is evenly sealed and the slits are clearly visible.

   Mark step 7 as done

8. Step 8

   Preheat the oven to 200°C with a rack in the lower position, and set a lined baking sheet on the rack below. The sheet catches any bubbling juice so it doesn't burn on the oven floor. The oven is ready when an oven thermometer reads exactly 200°C.

   Mark step 8 as done

9. Step 9

   Beat 50 g eggs, brush a thin layer over the top of the pie, then sprinkle evenly with 15 g granulated sugar. The egg gives the crust a beautiful color, and the sugar adds a sparkly crunch. The top is ready when it has a thin, glossy coat and the sugar is evenly scattered.

   Mark step 9 as done

10. Step 10

    Bake the pie at 200°C for about 55 to 65 minutes, covering the edges with foil if they darken first. The pie needs to bake long enough for the filling to boil, which is when the cornstarch thickens the juices. The pie is done when the crust is a deep golden brown and thick purple juices bubble up through the slits.

    Bake at 200°C for about 55 to 65 minutes.

    Mark step 10 as done

11. Step 11

    Set the pie on a rack to cool for at least four hours before slicing. The blueberry filling needs to cool completely to set into a soft, thick mass. The pie is ready when the bottom of the plate is cool and the slices don't run.

    Suggested time: about 240 minutes.

    Mark step 11 as done