Blueberry Whiskey Pie

In a large food processor, combine 315g all-purpose flour, 3/4 teaspoon fine sea salt, and 1 tablespoon (12g) granulated sugar. Pulse 2-3 times to mix evenly. Add 170g cold cubed unsalted butter, pulse in 1-second bursts until the mixture forms coarse crumbs with pea-sized butter chunks, about 10 total pulses. Drizzle in 60ml ice water first, pulsing gently, adding up to 20ml additional ice water 1 teaspoon at a time until the dough just clumps together when squeezed. Split the dough into two equal-sized discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 30 minutes before rolling.

While the dough chills, prepare the filling in a large mixing bowl: combine 720g rinsed, thoroughly dried blueberries, 60ml rye whiskey, 30ml fresh lemon juice, 1 teaspoon lemon zest, 135g granulated sugar, 24g cornstarch, and 1/4 teaspoon fine sea salt. Toss gently with a wooden spoon until all blueberries are evenly coated in the sugar-starch mixture, then let rest at room temperature for 15 minutes to allow blueberries to release their natural juices.

Preheat your oven to 200°C (400°F). Lightly flour a clean work surface and rolling pin. Remove one chilled dough disc from the fridge, roll it into a 30cm (12-inch) circle approximately 3mm (1/8-inch) thick. Gently lift the rolled dough and drape it over a standard 23cm (9-inch) ceramic pie dish, pressing it firmly against the bottom and up the sides of the dish. Trim any overhanging dough to a 2.5cm (1-inch) edge around the dish rim.

Pour the rested blueberry filling and all its accumulated juices into the dough-lined pie dish, spreading it into a flat, even layer. Dot the top of the filling with the remaining 28g (2 tablespoons) cold cubed unsalted butter. Roll the second chilled dough disc into a 28cm (11-inch) circle of the same 3mm thickness, then drape it over the top of the filling. Trim the top crust overhang to match the bottom crust edge, then crimp the two edges together tightly with your fingers or a fork to seal in the filling. Cut 4 evenly spaced 5cm (2-inch) slits in the top crust to allow steam to escape during baking.

Brush the entire top crust and crimped edges with the beaten egg, then sprinkle evenly with the reserved 15g (1 tablespoon) of granulated sugar. Place the pie on a foil-lined rimmed baking sheet (to catch any bubbling, sticky juices during baking) and bake at 200°C (400°F) for 25 minutes. Reduce the oven temperature to 180°C (350°F) without opening the oven door, then bake for an additional 30-35 minutes, until the crust is a deep, even golden brown and the filling bubbles vigorously through the steam slits.

Remove the baked pie from the oven and transfer it to a wire cooling rack. Let it cool completely at room temperature for a full 2 hours before slicing, to give the cornstarch-thickened filling time to set fully. Serve slices at room temperature or slightly warmed, paired with freshly whipped cream if desired.