Pie Crust Preparation

1. In a large bowl, place the flour, icing sugar, and salt. Add cold butter pieces and crush them into the dry ingredients until you have a sandy mixture.

2. Add the ice-cold water and gather the dough into a ball. (Alternatively, you can directly blend all the ingredients in a food processor and then shape the dough into a ball with your hands.)

3. Divide the dough into 2 portions, cover them with plastic wrap, and let them rest in the fridge for about 20 minutes.

4. Roll out one portion of the dough on a lightly floured surface or between two sheets of parchment paper to a thickness of 3-4 mm (wider than your pie dish).

5. Place the dough into your greased pie dish, shape a nice edge with your fingers, and put the pie crust in the freezer.

 

Blueberry Filling

1. In a large saucepan, combine all the ingredients: frozen blueberries, granulated sugar, lemon juice, vanilla, and cornstarch.

2. Cook over medium heat, stirring with a wooden spoon, for about 5 to 7 minutes until the mixture begins to thicken, and the blueberries soften but remain intact.

3. Let it cool completely.

 

Assembly

1. Take the pie crust out of the freezer and fill it with the blueberry mixture.

2. Roll out the second portion of dough on the work surface and cut strips about 2-3 cm wide.

3. Using a pastry wheel or a knife, cut strips of dough about 2-3 cm wide. These strips will form the first set of lines in your lattice pattern.

4. Place the dough strips vertically over the filling, spacing them evenly.

5. Now, cut strips of dough of the same width as the previous ones, but this time, place them horizontally on the pie, crossing them with the vertical strips.

6. Ensure that the ends of the strips are well sealed along the edge of the pie to prevent them from spreading during baking.

7. Trim any excess dough that protrudes from the edges of the pie and shape the edge according to your preferences.

8. Place the blueberry pie back in the freezer for 30 minutes to 2 hours.

Baking

1. Preheat the oven to 180°C (350°F) and remove the pie from the freezer.

2. Brush the top of the pie with a beaten egg using a pastry brush.

3. Bake the pie on the middle rack of the oven for 45-55 minutes until it is golden on top.

4. Let the pie cool slightly before serving with a scoop of vanilla ice cream.