16oz Large Blueberries, fresh or frozen
8oz Small Wild Blueberries, fresh or frozen
1 cup Sugar
1/4 cup Corn Starch -or- 1/4 Cup Quick Tapioca
1/8 teaspoon Kosher Sea Salt
1 Tablespoon Lemon Juice
1/2 teaspoon Cinnamon
1 1/4 cups All Purpose Flour
1/2 teaspoon Kosher Sea Salt
1/2 cup Butter
2-3 Tablespoons (or more) ice water
Pastry Wash (optional):
1 Egg Yolk
2 Tablespoons Cream
FOR THE FILLING:
Combine all ingredients and allow to rest for at least 30 minutes.
FOR THE PASTRY:
Wisk together flour and salt.
Cut fat into the flour mixture until fully incorporated into a shaggy dough.
Add ice water a tablespoon at a time until the dough holds together.
Divide dough into two disks and roll dough into two rounds.
Place first dough round into a standard 9" Pie plate and dock with a fork.
Line crust with baking parchment.
Fill with rice.
Bake at 375 for 25 minutes.
Remove from oven. Remove rice and parchment.
Put back into the oven to finish pre-baking for 10 minutes.
Remove pre-baked crust from the oven and add blueberry filling.
Top with second pastry round.
Whisk together egg yolk and cream. Brush pastry with egg yolk wash and sprinkle with coarse sugar.
Place pie into the oven.
Immediately reduce the oven temperature to 350 and bake for 40 minutes.