Blueberry Pie with Cornmeal Crust

In a large food processor, combine 180g all-purpose flour, 80g fine yellow cornmeal, 25g granulated sugar, and 3g fine sea salt. Pulse 2-3 times to mix evenly. Add 170g of the cold cubed butter, pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in 60ml ice water, pulse 2-3 times, adding up to 15ml more ice water if needed, until the dough just clumps together when squeezed. Divide dough into two discs (one slightly larger than the other), wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 2 hours.

While the dough chills, place 250 grams (2 cups) of fresh blueberries in a medium saucepan with 100g granulated sugar, 28g cornstarch, lemon zest, and 15ml fresh lemon juice. Cook over medium heat, stirring constantly, for 4-5 minutes until the berries burst and the mixture thickens to a jam-like consistency. Remove from heat, stir in the remaining 500 grams (4 cups) of whole fresh blueberries and 28g cold cubed butter, stirring until butter melts fully. Let the filling cool completely to room temperature, about 30 minutes.

Once dough is fully chilled, preheat oven to 200°C (400°F). On a lightly floured work surface, roll the larger dough disc into a 30cm (12-inch) circle, about 3mm (1/8-inch) thick. Gently lift the dough and lay it into a 23cm (9-inch) standard pie dish, pressing it firmly against the bottom and up the sides of the dish. Trim any overhang to 2.5cm (1 inch) beyond the dish edge, and chill the lined dish in the fridge for 10 minutes while you prepare the top crust.

Remove the lined pie dish from the fridge, pour the completely cooled blueberry filling into the crust, spreading it into an even layer. Roll the smaller dough disc into a 28cm (11-inch) circle, 3mm thick. Drape it over the top of the filling. Trim the top crust overhang to match the bottom crust, then fold the bottom crust over the top edge, crimping tightly with your fingers or a fork to seal. Cut 5 small 2cm slits in the top crust to allow steam to escape during baking.

Brush the entire top crust and crimped edge with the beaten egg, then sprinkle evenly with 12g coarse sanding sugar. Place the pie on a preheated rimmed baking sheet (to catch drips and crisp the bottom crust) on the middle oven rack, and bake at 200°C (400°F) for 25 minutes. Reduce oven temperature to 190°C (375°F), cover the crust edges with aluminum foil to prevent burning, 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.

Remove the baked pie from the oven, transfer it to a wire rack, and let it cool completely for a minimum of 3 hours at room temperature to allow the filling to set fully. Do not slice early, as the filling will be runny if not given time to firm up. Serve slices at room temperature or slightly warmed, with a dollop of whipped cream or vanilla ice cream if desired.