Blueberry Ginger Pie

In a large food processor, combine 315g all-purpose flour and 2g (1/3 tsp) fine sea salt. Add 226g cold cubed unsalted butter, pulse 8-10 times until butter pieces are pea-sized. Drizzle in 75ml ice water, pulse 3-4 times just until dough clumps together (do not overmix). Split dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for 1 full hour.

In a large ceramic mixing bowl, toss 720g patted-dry fresh blueberries, 45g strained finely grated ginger, 150g granulated sugar, 30g cornstarch, remaining 1g (1/6 tsp) fine sea salt, 30ml fresh lemon juice, and 5g lemon zest until all berries are evenly coated. Let the mixture rest for 10 minutes at room temperature to release natural juices, stirring once at the 5-minute mark.

Preheat oven to 200°C (400°F) with a rack in the middle position. Remove one chilled dough disc, roll on a lightly floured wooden surface to a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently lay the dough into a 23cm (9-inch) glass pie dish, pressing it firmly against the bottom and sides, leaving a 2.5cm (1-inch) overhang around the dish rim. Pour the rested blueberry-ginger filling evenly into the crust-lined dish.

Roll the second chilled dough disc to an equal 30cm (12-inch) circle, 3mm (1/8-inch) thick. Drape the rolled dough evenly over the top of the filling. Trim excess dough from both top and bottom crusts to a 2cm (3/4-inch) overhang, then crimp the edges tightly together with your thumb and forefinger to form a sealed, ridged rim. Cut 5 evenly spaced 5cm (2-inch) slits across the top crust to allow steam to vent during baking.

Brush the entire top crust and crimped edge evenly with the beaten large egg, taking care not to let excess egg pool in the crimp crevices. Sprinkle 15g coarse sanding sugar evenly over the egg-washed surface to create a crisp, sparkling crust. Place the pie on a rimmed baking sheet lined with parchment paper to catch any bubbling filling that leaks during baking.

Bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 190°C (375°F) and bake for an additional 30-35 minutes, until the crust is a deep, even golden brown and thick purple filling is visibly bubbling through the top vent slits. If the crimped edges begin to darken too quickly, wrap them in a 5cm wide strip of aluminum foil at the 40-minute total bake mark to prevent burning.

Transfer the baked pie from the baking sheet to a metal wire cooling rack, and let it cool completely at room temperature for 3 full hours before slicing. This resting period allows the hot, liquid filling to set fully so each slice holds a clean, firm shape instead of running onto the plate.