Blueberry Salted Caramel Pie

In a large mixing bowl, combine 1 ½ cups (180g) all-purpose flour and ¼ tsp flaky sea salt. Add ½ cup (113g) cold cubed butter, and use your fingertips to rub butter into flour until the mixture forms coarse, pea-sized crumbs. Drizzle in 3 tbsp ice water, 1 tbsp at a time, mixing gently until the dough just comes together (add 1 extra tbsp water if too dry). Shape dough into a 1-inch thick disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. Once chilled, roll dough on a lightly floured surface to a 12-inch circle, then press it into a 9-inch pie dish, trimming excess overhang to 1 inch and crimping the edges. Prick the bottom of the crust all over with a fork, then chill for another 15 minutes while you preheat the oven to 190C/375F.

Line the chilled pie crust with parchment paper, and fill with 2 cups (300g) of pie weights or dried beans to prevent the crust from puffing during baking. Bake on the middle oven rack at 190C/375F for 15 minutes, then carefully lift out the parchment and weights, and bake for another 5 minutes until the crust is pale golden and fully set. Remove from oven and set aside to cool completely on a wire rack for 20 minutes before adding fillings.

Heat 1 cup (200g) granulated sugar in a heavy-bottomed saucepan over medium-low heat, stirring constantly with a heatproof silicone spatula as the sugar melts. Once sugar is fully melted and turns a deep amber color (170C/340F on a candy thermometer, about 8-10 minutes), carefully stir in 2 tbsp (28g) cold butter until fully incorporated. Slowly pour in warmed heavy cream, stirring continuously (the mixture will bubble vigorously) until completely smooth. Remove from heat, stir in 1 tsp flaky sea salt and 1 tsp vanilla extract, then set aside to cool for 10 minutes. Pour ⅔ of the cooled caramel into the bottom of the baked pie crust, spreading evenly, and reserve the remaining caramel for drizzling.

In a large mixing bowl, toss 3 cups (450g) patted-dry fresh blueberries with ¼ cup (50g) granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, and ¼ tsp flaky sea salt until every berry is evenly coated. Let the mixture sit for 5 minutes to allow the cornstarch to absorb any released berry juice, then gently pour the blueberry mixture over the caramel layer in the pie crust, spreading into a uniform layer.

First make the streusel topping: in a small bowl, combine ¼ cup (30g) all-purpose flour, 2 tbsp packed light brown sugar, and ¼ cup (57g) cold cubed butter. Rub the butter into the dry ingredients with your fingertips until coarse, clumpy crumbs form. Sprinkle the streusel evenly over the top of the blueberry filling. Bake the pie at 190C/375F for 40-45 minutes, until the streusel is deep golden, the filling is bubbling around the edges, and the blueberries are soft. If the crimped crust edges start to brown too quickly, cover them with a thin strip of aluminum foil halfway through baking.

Once baked, remove the pie from the oven and transfer to a wire rack to cool completely at room temperature for 2 full hours to allow the filling to set properly. Just before serving, warm the reserved salted caramel in the microwave for 10 seconds until it reaches a drizzleable consistency, then drizzle it over the top of the pie, and sprinkle with the remaining ½ tsp flaky sea salt.