Blueberry Pie

• Rinse and dump 900 g 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 60 mL of the fresh lemon juice and add it to the berries (1:55). Add 5 mL of vanilla paste, 2 g of cinnamon, 1 g of ginger, 1 g of cardamom, and 1 g of sea salt (2:42).

• Weigh and add 30 g of all-purpose flour, 30 g of cornstarch, 150 g of white sugar, and 60 g 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 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 (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).

Slide the pie into the center rack and bake at 205 °C for the first 20 minutes (16:09). Without removing the pie, drop the oven temperature down to 175 °C and bake for an additional 35 to 45 minutes until the crust is deeply golden and the fruit center is thick and bubbly (16:17). Let it cool for a bare minimum of 4 hours—or overnight if possible—before slicing so the juices set properly (18:59). []