Fresh Blueberry Pie with 100% Whole-Wheat Crust

STEP BY STEP

Method

1. 1

   Make the crust: mix the whole-wheat flour, salt and sugar in a food processor or bowl.

2. 2

   Add the cold cubed butter and pulse, or cut it in with a pastry cutter, until the mixture resembles coarse meal with pea-sized butter pieces.

3. 3

   Drizzle in the ice water one tablespoon at a time, mixing gently until the dough holds together when squeezed.

4. 4

   Divide the dough in half, flatten it into two disks, wrap tightly and chill for at least 1 hour.

5. 5

   Prepare the filling: toss the blueberries, sugar, cornstarch or tapioca starch, lemon juice, lemon zest and cinnamon until evenly coated. Rest for 10 minutes.

6. 6

   Preheat the oven to 200°C (400°F). Roll one dough disk on a lightly floured surface into a 12-inch circle and transfer it to a 9-inch pie dish.

7. 7

   Pour the blueberry mixture into the bottom crust and dot it with the 1 tablespoon of butter.

8. 8

   Roll the second dough disk for a full top crust, cutting steam slits, or cut it into strips for a lattice. Place it over the filling, trim the excess and crimp the edges to seal.

9. 9

   Brush the top crust with the egg wash.

10. 10

    Bake at 200°C (400°F) for 20 minutes. Reduce the heat to 190°C (375°F) and bake for another 35–45 minutes, until the crust is golden and the berry juices bubble thickly. Cover the edges with foil if they brown too quickly.

11. 11

    Cool the pie completely for at least 3–4 hours before slicing so the blueberry filling sets properly.