Fresh Blueberry Pie with 100% Whole-Wheat Crust

STEP BY STEP

Method

1. 1

   Mise en place: weigh or measure every crust and filling ingredient. Cut 1 cup cold butter into small cubes and return it to the refrigerator. Prepare 6–8 tablespoons ice water, a 9-inch pie dish, rolling pin, pastry brush, foil and a rimmed baking tray.

2. 2

   Make the dry crust mixture: whisk 2 1/2 cups whole-wheat pastry flour, 1 teaspoon salt and 1 tablespoon sugar in a large bowl. Add the cold butter and cut it in until most pieces are pea-sized with a few flatter flakes; visible butter creates flaky layers.

3. 3

   Add ice water one tablespoon at a time, tossing with a fork after each addition. Stop as soon as a handful holds together when squeezed. Do not knead. Divide into two equal disks, wrap and refrigerate for at least 1 hour.

4. 4

   Combine 6 cups blueberries, 3/4 cup sugar, 1/4 cup cornstarch or tapioca starch, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1/2 teaspoon cinnamon. Fold gently until no dry starch remains, then rest for 10 minutes.

5. 5

   Place a rimmed baking tray in the oven and preheat to 200°C. Roll the first chilled disk on a lightly floured surface to about 30 cm wide, rotating often. Transfer it to the pie dish without stretching and leave a small overhang.

6. 6

   Spoon in the blueberry filling and scrape in all thickened juices. Dot with 1 tablespoon butter. Roll the second disk and cut even lattice strips or use it as a full lid with steam slits. Seal and crimp the edges firmly.

7. 7

   Whisk 1 egg with 1 tablespoon water and brush a thin even layer over the pastry. Avoid puddles around the rim. Place the pie on the preheated tray to catch bubbling juice and help crisp the bottom crust.

8. 8

   Bake at 200°C for 20 minutes, then reduce to 190°C and continue for 35–45 minutes. The pie is ready when the crust is deep golden and thick blueberry bubbles rise through the centre, not only around the edges. Shield the rim with foil if it darkens too quickly.

9. 9

   Cool on a rack for at least 3–4 hours. Cutting early releases runny filling because the starch has not finished setting. Serve at room temperature and refrigerate leftovers once fully cool.