Blueberry Cinnamon Pie

In a large food processor, combine 2 ½ cups (315g) all-purpose flour, ½ teaspoon fine sea salt, and ⅓ cup (67g) granulated sugar. Add 1 cup (226g) cold cubed unsalted butter, pulse 8-10 times until the mixture forms coarse, pea-sized butter crumbs. Drizzle in 6 tablespoons ice water, pulse 2-3 times, adding up to 2 extra tablespoons ice water if needed until dough just clumps when squeezed. Split dough into two equal 1-inch thick discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.

While the dough chills, in a large mixing bowl, toss 4 cups (600g) rinsed, dried fresh blueberries with ⅓ cup (68g) granulated sugar, 2 teaspoons ground cinnamon, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and the remaining ½ teaspoon fine sea salt. Stir gently with a wooden spoon until all blueberries are evenly coated, taking care not to mash the tender berries, then let rest 10 minutes to release natural juices.

Preheat your oven to 400°F (200°C). On a lightly floured work surface, roll one chilled dough disc into a uniform 12-inch circle that is ⅛-inch thick. Gently drape the rolled dough over a 9-inch glass pie dish, pressing it firmly against the bottom and up the sides of the dish, leaving a 1-inch dough overhang around the dish rim. Trim any excess dough beyond the overhang with kitchen shears.

Pour the rested blueberry filling and all its collected juices evenly into the crust-lined pie dish, spreading it into a flat, even layer. Roll the second chilled dough disc into an 11-inch circle, ⅛-inch thick, and drape it over the top of the filling. Trim the top crust to match the 1-inch overhang of the bottom crust, then crimp the two crust edges together tightly with your fingers or a fork to seal in juices. Cut 4 small 1-inch slits in the top crust to allow steam to escape during baking.

Brush the entire top crust and crimped edges with the beaten egg, then sprinkle evenly with 1 tablespoon coarse sugar for a crunchy, sparkling top. Place the pie on a rimmed baking sheet to catch any bubbling drips, then bake at 400°F (200°C) for 25 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, until the crust is a deep golden brown and thick purple filling bubbles actively through the top slits.

Transfer the baked pie to a wire cooling rack, and let it cool completely at room temperature for a minimum of 2 hours to allow the fruit filling to set fully. Avoid slicing the pie early, as the hot filling will be runny and not hold its shape. Serve slices at room temperature or slightly warmed, paired with freshly whipped cream or vanilla bean ice cream if desired.