Blueberry Apple Pie

In a large mixing bowl, combine 315g all-purpose flour, 1 tsp fine sea salt, and 1 tbsp (15g) granulated sugar. Add 226g cold cubed unsalted butter, and use your fingertips to rub butter into flour until the mixture forms coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 60-80ml ice water 1 tbsp at a time, mixing gently until the dough just comes together without being sticky. Split the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes before use.

While the dough chills, in a separate large bowl, toss 450g 6mm-thick sliced Granny Smith apples, 225g patted-dry fresh blueberries, 100g granulated sugar, 16g cornstarch, 1 tsp ground cinnamon, and 15ml fresh lemon juice until all fruit is evenly coated. Let the mixture rest for 10 minutes at room temperature to allow natural fruit juices to release, stirring once at the 5-minute mark.

Remove one chilled dough disc from the fridge, and roll it on a lightly floured surface to a 30cm (12-inch) circle that is 3mm thick. Gently lay the rolled dough into a 23cm (9-inch) standard glass pie dish, pressing it firmly against the bottom and up the sides of the dish. Trim any overhanging dough to a 2cm (1-inch) edge around the dish rim, chill the lined dish in the fridge for 10 minutes, and preheat your oven to 200°C (400°F) with a rack positioned in the lower third of the oven.

Remove the chilled crust-lined pie dish from the fridge, and pour the rested fruit filling and all its accumulated juices evenly into the crust. Dot the top of the filling with the remaining 14g cold cubed unsalted butter for extra richness. Roll the second chilled dough disc into a matching 30cm (12-inch) 3mm-thick circle, and drape it over the top of the filling. Press the top and bottom crust edges together firmly to seal, then crimp the edge decoratively with your fingers or a fork. Cut 4 evenly spaced 2cm slits in the top crust to allow steam to escape during baking.

Brush the entire top crust and crimped edge with the beaten large egg, then sprinkle evenly with 12g coarse sanding sugar. Place the pie on a rimmed aluminum baking sheet (to catch bubbling drips) and bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 180°C (350°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and the filling is bubbling vigorously through the steam slits.

Once baked, transfer the pie to a wire cooling rack and let it cool completely at room temperature for a minimum of 2 hours before slicing. This resting period allows the cornstarch-thickened filling to set fully, preventing runny slices. Serve at room temperature or slightly warmed, paired with freshly whipped cream or vanilla bean ice cream if desired.