Blueberry Pie

This dough yields a double crust (bottom + top) for a 9-inch (23 cm) pie, exactly what this recipe needs.

Combine the sifted flour, sugar, and salt in a large bowl, then chill in the freezer for 5–10 minutes. Cut the butter into small cubes and refrigerate it, as well as, the measured water and vinegar.

Rub cold butter into the flour until it's sandy, leaving some small butter chunks. Gradually add ice water and vinegar, mixing until the dough just holds together. Stop as soon as it is hydrated; do not add more liquid than needed.

Press the dough into a disk on a lightly floured surface without kneading. Wrap in plastic and refrigerate for at least 2 hours.

For extra flakiness, try this simple lamination technique: Roll the chilled dough into an 11x17 inch (28x43 cm) rectangle. Fold the left half over the right, then the bottom half over the top, then fold in half once more to create 8 layers.Wrap the dough in plastic and refrigerate for at least 2 hours before using.

Combine sugar and lemon zest in a bowl, then rub with your fingers for 1 minute, until fragrant. Add blueberries, cornstarch, lemon juice, and vanilla. Toss until evenly coated.

Divide dough in half. Roll one half to 11 inches (28 cm) and fit into the 9-inch pie plate without stretching. Trim the overhang with scissors. Chill for 15 minutes in the fridge or 5 minutes in the freezer.

Spoon in the filling, doming it slightly higher in the center. Chill again for 15 minutes or 5 minutes in the freezer.

Roll the top dough to 10 inches (25 cm). Use the base of a round piping nozzle to press circular holes across the surface for venting and decoration. Alternatively, cut slits or make a lattice.

Remove the pie base from the fridge. Brush the crust's edges with egg wash, lay the top crust over, press the edges firmly together, and trim. Brush the entire top with egg wash and sprinkle with coarse sugar. P

Place the assembled pie on a baking sheet and freeze for 15 to 20 minutes while the oven preheats to 200°C (390°F).

Bake at 200°C (390°F) for 25 minutes, then reduce the temperature to 175°C (350°F) and bake for 50 minutes more. Cover with foil once golden to prevent over-browning.

The pie is ready when the filling bubbles actively in the center. Do not remove early.

Cool to room temperature, then refrigerate for at least 4 hours before slicing.

Store in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days. To freeze unbaked, wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Bake from frozen, adding 15 minutes to the baking time.