Blueberry Pie with Shortbread Crust

Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together 1 ¾ cups (210g) all-purpose flour, ⅔ cup (80g) powdered sugar, and ¼ teaspoon fine sea salt. Add 1 cup (226g) cold cubed unsalted butter and 1 teaspoon vanilla extract, then use your fingertips or a pastry cutter to cut butter into dry ingredients until the mixture forms coarse, pea-sized crumbs that hold together when squeezed. Measure out 2 ½ cups of the crumb mixture, press it firmly and evenly into the bottom and 1 inch up the sides of a 9-inch (23cm) glass pie dish; set the remaining crumb mixture aside for the topping.

Prick the pressed bottom crust all over with a fork 8-10 times to prevent air bubbles from forming during baking. Line the crust with a sheet of parchment paper and fill with 2 cups (340g) of pie weights or dried beans. Bake on the middle oven rack for 12 minutes at 375°F (190°C), then carefully remove the parchment and weights, and bake for 3 more minutes until the crust is pale golden and set. Remove from oven and set aside to cool slightly while preparing the filling, leaving the oven turned on.

In a large mixing bowl, combine 3 cups (450g) of the rinsed, dried fresh blueberries, ⅓ cup (67g) granulated sugar, 3 tablespoons (24g) cornstarch, 2 tablespoons (30ml) fresh lemon juice, 1 teaspoon lemon zest, and ⅛ teaspoon fine sea salt. Stir gently until all blueberries are evenly coated in the sugar-starch mixture. Let the mixture sit for 5 minutes to allow blueberries to release a small amount of juice, then stir once more to redistribute any settled cornstarch.

Pour the coated blueberry filling evenly into the slightly cooled pre-baked shortbread crust, spreading it into a smooth, even layer with a silicone spatula. Sprinkle the remaining 1 cup (150g) of whole fresh blueberries evenly over the top of the filling, then crumble the reserved shortbread crumb mixture over the blueberries in a loose, even layer, leaving small gaps so patches of blueberry show through.

Place the assembled pie on a rimmed baking sheet to catch any bubbling drips, then bake on the middle oven rack at 375°F (190°C) for 35-40 minutes, until the crumb topping is deep golden brown and the blueberry filling is actively bubbling through the gaps in the topping, especially around the pie edges. If the crust edges start to darken too quickly after 25 minutes of baking, wrap them in a thin strip of aluminum foil to prevent burning.

Remove the baked pie from the oven and transfer it to a wire cooling rack to cool completely at room temperature for 2 full hours, to allow the cornstarch-thickened filling to set properly. Do not slice early, as the filling will be runny if cut while warm. Serve at room temperature or slightly chilled, with a dollop of freshly whipped cream if desired.