Ingredients:

  • 320g all-purpose flour
  • 225g cold unsalted butter, cubed
  • 1 tsp sea salt
  • 7 tbsp ice water
  • 1 tbsp apple cider vinegar
  • 900g fresh blueberries
  • 100g cane sugar
  • 30g cornstarch
  • 1 large lemon, zested and juiced
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger

Instructions:

  1. Cube your 225g unsalted butter into small pieces and put them in the freezer for 10 minutes.
  2. Whisk 320g flour and 1 tsp sea salt in a large bowl.
  3. Use a pastry cutter to work the cold butter into the flour until it looks like coarse crumbs with some pea sized chunks.
  4. Stir in 1 tbsp apple cider vinegar and 7 tbsp ice water, one tablespoon at a time, until the dough just holds together when squeezed.
  5. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  6. In a separate bowl, toss 900g blueberries with 100g cane sugar, lemon zest, lemon juice, 0.5 tsp cinnamon, and 0.25 tsp ginger.
  7. Roll out one disc on a floured surface and fit it into your pie dish.
  8. Pour in the berry mixture and top with the second rolled disc or a lattice pattern.
  9. Crimp the edges tightly and cut vents in the top.
  10. Bake at 400°F (200°C) for 20 minutes, then drop to 375°F (190°C) for another 35 minutes until the crust is golden and the filling bubbles thickly.