Blueberry Pie

Fresh blueberries: 900g (0:14)
White granulated sugar: 150g (5:05)
Brown sugar: 60g (5:05)
All-purpose flour: 30g (4:16)
Cornstarch: 30g (Crucial for the pie's structure so it cuts cleanly) (4:36)
Fresh lemon juice: 60ml (approx. 1 medium-to-small lemon) (1:55)
Lemon zest: 4 tsp (the zest of the whole lemon) (0:28)
Vanilla paste: 1 tsp (2:42)
Ground cinnamon: 2g (2:52)
Ground ginger: 1g (3:03)
Ground cardamom: 1g (Aaron's secret weapon for brightening fruit notes) (3:09)
Sea salt: 1g (3:44)

Gluten-free pie crust: 2 pre-made frozen disks (Aaron makes his for a gluten-intolerant guest) (7:34)
Unsalted butter: Small knobs for the filling holes + extra melted for brushing the top (17:32)
Crystal sugar: A heavy handful for a crunch finish (18:29)

Rinse and dump 900g of fresh blueberries into a large bowl (0:09). Finely zest the yellow skin of a whole lemon directly into the bowl, being careful not to hit the bitter white pith (0:28). Squeeze out exactly 60ml of the fresh lemon juice and add it to the berries (1:55). Add 1 teaspoon of vanilla paste, 2g of cinnamon, 1g of ginger, 1g of cardamom, and 1g of sea salt (2:42).

Weigh and add 30g of all-purpose flour, 30g of cornstarch, 150g of white sugar, and 60g of brown sugar directly into the fruit mixture (4:16). Use a large spoon to fold everything together very gently (5:29). Do not smash the berries; you want the oven's high heat to pop them naturally during the bake (6:10). Set the bowl aside (6:32). []

Generously dust your pastry mat and rolling pin with flour (7:04). If your gluten-free pie dough disks are frozen solid, place them in an 80°C (176°F) oven for exactly 1 minute to make them pliable but still cold (8:44). Gently roll the first disk out from the center into a wide circle, patching any small edge cracks with your fingers (9:19).

Roll the flattened dough loosely onto your rolling pin and transfer it over your pie dish (10:34). Press it gently down into the corners, leaving a bit of overhang (10:42). Place the lined tin straight into the freezer to firm up while you prep the top (11:41).

Preheat your oven to 205°C (400°F) (14:57). Pull your chilled bottom crust from the freezer and dump the spiced blueberry filling evenly into it (13:24). Roll out your second dough disk on the floured mat (11:46). Use a pizza cutter to slice long, uniform strips across the dough (14:06). []

Lay the cut strips over the top of the blueberries in a woven lattice or a clean zigzag pattern (14:20). Press a small knob of solid butter into the exposed filling spaces between the dough gaps (17:32). Fold the overhanging edge crusts together and press firmly with the tines of a fork to crimp the entire border shut (15:46). []

Melt a small amount of extra butter and brush it entirely over the top of the pie lattice strips (18:08). Generously sprinkle coarse crystal sugar over the wet butter to create a sweet, crunchy crust (18:29). Place a baking sheet on the bottom rack of your oven to catch any boiling juices that bubble over the sides (13:52).