Blueberry Pie

Steps

• Filling: Cook 2 cups of the blueberries with the sugar over medium heat, mashing lightly, until the berries have broken down and the mixture is thick and jammy.
  ⏱ Start 8 min timer

  Tip: Reducing part of the filling this way concentrates its flavour using the berries' own pectin, well ahead of anything the oven alone could achieve in the same time.

• Filling: Whisk the cornstarch into a splash of cold water, then stir into the hot berry mixture and cook until thickened further.
  ⏱ Start 1 min timer
• Filling: Off the heat, fold in the remaining 4 cups of raw berries along with the lemon juice and zest.

  Tip: Folding in the raw berries at the end keeps some whole, distinct berries in the finished pie rather than reducing everything to jam.

• Assemble: Roll out one disc of pastry and fit into a 9-inch pie pan. Fill and top with the second disc, crimping and cutting several vents.
• Bake: Brush with egg wash and bake at 220°C (425°F) for 20 minutes, then reduce to 190°C (375°F) and continue until deeply golden and the filling bubbles thickly through the vents.
  ⏱ Start 32 min timer
• Cool: Cool at least 3 hours before slicing.
  ⏱ Start 180 min timer