Blueberry Pie

Filling

• 6 cups Blueberries, fresh or frozen — divided
• 3/4 cup Granulated sugar
• 1/3 cup Cornstarch
• 2 tbsp Lemon juice
• 1 tsp Lemon zest

Pastry

• 2 Basic pie pastry dough, two discs

Finish

• 1 Egg, beaten

Filling

1. 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. (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.)
2. Whisk the cornstarch into a splash of cold water, then stir into the hot berry mixture and cook until thickened further.
3. 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

1. 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

1. 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.

Cool

1. Cool at least 3 hours before slicing.