Classic summer fruit dessert (Print Version)

# Ingredients:

→ For the Crust

01 - Double crust pie dough, chilled overnight

→ For the Filling

02 - 4 cups (560 grams) blueberries, (don't thaw if frozen)
03 - 2 cups (280 grams) wild blueberries, (don't thaw if frozen)
04 - 3/4 cup (150 grams) granulated sugar
05 - 5 tablespoons (40 grams) cornstarch
06 - 1 teaspoon fresh lemon zest (don't omit)
07 - 1 tablespoon fresh lemon juice (don't omit)
08 - 1/4 teaspoon ground cinnamon
09 - 1/8 teaspoon ground nutmeg
10 - 1/4 teaspoon fine salt
11 - 1 tablespoon unsalted butter, diced

→ For the Egg Wash

12 - 1 large egg yolk
13 - 1 tablespoon heavy cream or whole milk
14 - Turbinado or coarse sugar, for sprinkling

# Instructions:

01 - Take a disk of chilled pie dough out of the fridge and let it sit for a few minutes until slightly pliable. Roll it out on a floured surface to about a 12-inch circle, turning regularly to prevent sticking. Drape it over a 9-inch deep dish pie pan and gently press it in without stretching. Trim edges flush with the pan and refrigerate.
02 - Roll out the second disk of dough to a 13-inch circle. Using a pastry wheel, cut into 1-inch wide strips - you'll need about 10 strips. Place these on a tray and refrigerate until you're ready to assemble.
03 - In a large bowl, gently toss together all the berries (regular and wild) with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt until everything is evenly coated.
04 - Pour the berry mixture into your chilled pie shell, spreading it evenly. Dot the top with small pieces of butter. Brush the edges of the crust lightly with water to help with sealing.
05 - Lay 5-6 dough strips evenly spaced across the pie. Fold back every other strip halfway, place a long strip perpendicular across the middle, then unfold the strips. Repeat the folding and weaving process until you have a complete lattice pattern.
06 - Trim the lattice strips to just inside the edge of the bottom crust. Fold the bottom crust up and over the edges of the lattice, pressing to seal. Create a decorative crimped edge with your fingers.
07 - Place the assembled pie in the freezer for 15-30 minutes. This crucial step helps prevent the dough from becoming soggy and helps it hold its shape during baking.
08 - While the pie is chilling, position a rack in the lower third of the oven. If you have a baking stone or steel, place it on the rack (it helps crisp the bottom crust). Preheat to 400°F.
09 - Whisk together the egg yolk and cream to make an egg wash. Take the pie from the freezer, brush the lattice and edges with the egg wash, and sprinkle generously with turbinado sugar.
10 - Place the pie on a parchment-lined baking sheet and bake at 400°F for 25 minutes until edges begin to brown. Reduce heat to 375°F and continue baking for 45-55 minutes more, until deeply golden and the filling is bubbling in the center. Use a pie shield if edges brown too quickly.
11 - Let the pie cool for at least 3 hours before slicing - this allows the filling to set properly. Otherwise, you'll end up with a runny mess when you cut into it.

# Notes:

01 - The combination of regular and wild blueberries creates amazing flavor depth and texture.
02 - Don't skip the lemon zest and juice - they're essential for brightening the flavor and helping the filling set properly.
03 - The freezing step before baking is crucial for achieving a crisp, well-shaped crust that doesn't get soggy from the fruit juices.

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