Blueberry Rum Pie

In a large mixing bowl, whisk together 300g all-purpose flour and 2g fine sea salt. Add 226g cold cubed unsalted butter, and use your fingertips to press and rub the butter into the flour until the mixture resembles coarse crumbs with scattered pea-sized butter lumps (these create flaky layers). Drizzle in 90ml ice water 1 tablespoon at a time, tossing gently with a fork, until the dough clumps together when squeezed. Split the dough into two slightly uneven discs (the larger disc for the bottom crust), wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour before rolling.

While the dough chills, add 600g rinsed, patted-dry fresh blueberries, 130g granulated sugar, 25g cornstarch, 1g ground cinnamon, 1 teaspoon lemon zest, 15ml fresh lemon juice, and 45ml dark spiced rum to a large mixing bowl. Toss gently until all blueberries are evenly coated in the sugar-starch mixture, then let the filling rest for 15 minutes at room temperature to allow blueberries to release natural juices, stirring once halfway through the rest period.

Preheat your oven to 200°C (400°F). Remove chilled dough discs from the refrigerator. On a lightly floured work surface, roll the larger dough disc out to a 12-inch (30cm) circle, roughly 3mm (1/8-inch) thick. Gently lift the dough and drape it over a 9-inch (23cm) glass pie dish, pressing it firmly against the bottom and up the sides of the dish, leaving a 1-inch (2.5cm) overhang around the edge. Roll the smaller dough disc out to an 11-inch (28cm) circle for the top crust, and set it on a parchment-lined baking sheet to keep cold while you add the filling.

Pour the rested blueberry rum filling into the crust-lined pie dish, spreading it into an even layer. Drape the smaller rolled top crust over the filling. Trim any excess dough from both crusts to a 1-inch overhang, then fold the overhang of the bottom crust over the top crust edge, crimping tightly with your fingers or a fork to seal completely. Cut 5 small 2-inch (5cm) 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 turbinado sugar for a crisp, sweet top.

Place the pie on the middle oven rack, setting an empty rimmed baking sheet on the lower rack to catch any bubbling filling drips. Bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for an additional 30-35 minutes, until the crust is deep golden brown and filling is visibly bubbling through the steam slits. If crust edges brown too quickly, cover them loosely with a 2-inch wide strip of aluminum foil halfway through the lower-temperature bake stage.

Leave the baked pie on the wire rack to cool completely at room temperature for a minimum of 3 hours (or up to overnight, loosely covered) before slicing. This cooling step allows the cornstarch-thickened rum-infused filling to set fully, preventing runny slices when cut. Serve at room temperature or slightly warmed, topped with freshly whipped cream if desired.