Blueberry Pie

Step 1

First, prepare the pastry for the pie. In a medium-sized bowl add flour, salt, and sugar, then mix until combined. Next, add butter and using your fingers rub it in into the flour mixture until it starts looking like breadcrumbs.

Step 2

Now, add six tablespoons of ice water and stir using a fork until it forms into a dough. If necessary, add more water, a tablespoon at a time, checking the consistency after each addition.

Step 3

Transfer to a lightly floured surface and knead only three times, then gather into a ball. Divide the dough into two pieces, a slightly larger and smaller piece.

Step 4

Flatten each piece into a disk, then wrap in cling film and refrigerate for 30 minutes.

Step 5

To make the pie, first, set the oven to preheat to 400 degrees F. Toss the blueberries with flour, sugar, and lemon juice and set aside.

Step 6

Take a large piece of the pastry dough, place it between two sheets of baking paper, and roll it out into a 13-inch circle.

Step 7

Remove the top sheet of baking paper from the dough, place the dough paper-free side down into a pie pan, then remove the remaining baking paper.

Step 8

Press the dough into the pie pan and leave any excess dough to overhang.

Step 9

Repeat the same with the smaller disk of dough, only roll it to an 11-inch circle, and leave aside for later.

Step 10

Pour the berries into the pie crust and top with pieces of butter.

Step 11

Take the smaller circle of dough, remove the baking paper and place baking paper side on top, then also peel off that remaining sheet of baking paper.

Step 12

With a knife make three slits in the top crust for steam to escape. Fold the bottom pie crust over the top and crimp together at the edges to seal.

Step 13

Glaze with an egg wash and bake for 40-50 minutes.