Fresh Blueberry Pie

Ingredients

• 1 1/4 cups all-purpose flour (plus more for dusting)
• 0.5 tsp fine salt
• 1 tbsp granulated sugar
• 0.5 cup (1 stick) cold unsalted butter (cut into 1/2-inch cubes)
• 3 -4 tbsp ice water (added one tablespoon at a time)
• 5 cups fresh blueberries (divided; Vaccinium corymbosum (highbush) or Vaccinium angustifolium (lowbush/wild) - use whatever is genuinely in local season)
• 0.75 cup granulated sugar (adjust to berry sweetness; wild lowbush berries may need slightly less)
• 3 tbsp cornstarch (for the cooked glaze portion)
• 2 tbsp fresh lemon juice
• 0.5 tsp lemon zest
• pinch fine salt
• to serve unsweetened whipped cream or plain creme fraiche (optional; a neutral accompaniment that does not compete with the berry)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Make the pastry shell. Combine flour, salt, and sugar in a bowl. Work the cold butter cubes into the flour with your fingertips or a pastry cutter until the mixture resembles coarse, pea-sized crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together when pressed. Form into a disk, wrap, and refrigerate for at least 1 hour.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Blind bake the crust. Roll the chilled dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges. Refrigerate for 20 minutes. Line with parchment and fill with pie weights or dried beans. Bake at 375 degrees F (190 C) for 20 minutes, then remove the weights and parchment and bake a further 5-8 minutes until the base is pale gold and fully set. Cool completely before filling.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Cook the glaze. In a medium saucepan, combine 2 cups of the blueberries with the sugar, cornstarch, lemon juice, lemon zest, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens into a translucent, deeply colored gel - approximately 5-7 minutes. Remove from heat and let cool for 10 minutes.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fold in the fresh berries. Gently fold the remaining 3 cups of raw, fresh blueberries into the warm (not hot) glaze. Work carefully - the goal is to coat the raw berries without crushing them. The contrast between the cooked gel and the intact fresh berries is the structural and textural point of the dish.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fill, set, and serve. Pour the filling into the fully cooled pastry shell and spread evenly. Refrigerate uncovered for a minimum of 2 hours, or until the filling is firmly set. Slice with a sharp knife cleaned between cuts. Serve the same day for maximum textural contrast between the fresh berries and the glaze.', 'performTime': None}