Blueberry Thyme Pie

In a large mixing bowl, whisk 300 grams (2.4 cups) all-purpose flour and 3/4 teaspoon fine sea salt to combine. Add 226 grams cold, 1cm-cubed unsalted butter, and use your fingertips or a pastry cutter to cut butter into the flour until the mixture forms uneven crumbs with most pieces pea-sized and a few almond-sized butter chunks remaining. Drizzle in 60ml ice water first, tossing gently with a fork; add up to 20ml additional ice water 1 teaspoon at a time, mixing only until the dough clumps firmly when squeezed (do not overmix). Split the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 1 hour before rolling.

While the dough chills, combine 680 grams rinsed, thoroughly patted-dry fresh blueberries, remaining 15 grams (2 tablespoons) all-purpose flour, 24 grams cornstarch, 100 grams granulated sugar, 1 tablespoon finely chopped fresh thyme, 1 teaspoon lemon zest, 30ml fresh lemon juice, and remaining 1/4 teaspoon fine sea salt in a large glass bowl. Toss very gently with a silicone spatula until every blueberry is evenly coated in the thickener and herb mixture, taking care not to mash the delicate berries. Let the filling rest for 10 minutes at room temperature to allow natural berry juices to release slightly.

Lightly dust a clean work surface and wooden rolling pin with all-purpose flour. Remove one chilled dough disc from the refrigerator, let it soften for 5 minutes at room temperature to prevent cracking, then roll it into an even 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently lift and drape the rolled dough over a 23cm (9-inch) ceramic pie dish, pressing it firmly against the dish bottom and up the sides without stretching the dough. Trim any excess overhanging dough to a 2.5cm (1-inch) border around the dish edge, then place the lined dish back in the refrigerator to chill for 15 minutes while you preheat the oven to 200°C (400°F) with a rack positioned in the lower third of the oven.

Remove the chilled crust-lined pie dish from the refrigerator. Pour the rested blueberry filling into the crust, spreading it into an even layer across the bottom. Roll the second chilled dough disc into another 30cm (12-inch), 3mm-thick circle on the floured work surface. Drape the top dough circle evenly over the blueberry filling, then press the top and bottom crust edges together firmly to create a tight seal that prevents juice leaks. Crimp the sealed edge decoratively with your fingertips or a fork, then cut 5 evenly spaced 2cm slits in the top crust to allow steam to escape during baking.

Brush the entire top crust and crimped edge of the assembled pie with the beaten large egg, taking care to cover all exposed dough for an even golden finish. Sprinkle the crust evenly with 1 tablespoon coarse turbinado sugar for a crunchy, sparkling top. Place the pie on a rimmed metal baking sheet (to catch any bubbling, overflowing berry juice during baking) and slide it onto the preheated lower oven rack. Bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 190°C (375°F), wrap the crimped crust edges with a narrow strip of aluminum foil to prevent burning, and bake for an additional 30-35 minutes, until the crust is deep golden brown and thick purple filling bubbles vigorously through the top slits.

Transfer the baked pie from the baking sheet to a wire cooling rack. Let it cool completely at room temperature for a minimum of 2 hours before slicing, to allow the hot berry filling to set fully and avoid runny slices. Garnish each slice with a tiny fresh thyme sprig for extra aroma if desired, and serve at room temperature or slightly warmed.