Blueberry Lemon Pie on a Flaky Butter Crust

Ingredients:

Layered butter cake

• 2.5 cups premium flour + extra for work
• 3/4 teaspoon fine sea salt
• 250 g cold butter, diced
• 1 teaspoon apple cider vinegar

Blueberry filling

• 6 cups blueberries
• 3/4 cup sugar + extra for sprinkling the pie
• 5 tablespoons cornstarch
• Grated zest and juice of 1 lemon
• 2 tbsp cold butter, cut into pieces
• Heavy cream to frost the pie
• Ice cream, for serving

Preparation:

1. Layered butter pie crust.
   
   Combine the flour and salt in a large bowl. Add the butter and blend it with a pastry blender until the largest pieces are the size of peas and the mixture begins to thicken. Mix the mixture with your hands, squeezing the pieces of butter to flatten them.
2. Combine the vinegar and 5 tablespoons of ice water in a bowl. Add the liquid to the flour mixture and stir with a fork. Squeeze a piece of dough between your hands: if it feels damp and comes together easily, it's moist enough. If the mixture is still too crumbly, add another 1-2 tablespoons of ice water until it begins to form a ball.
3. Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
4. Remove the dough half an hour before working with it and let it sit at room temperature to soften slightly. Preheat the oven to 190°C.
5. Blueberry filling.
   
   In a bowl, combine the blueberries with the sugar, cornstarch, and lemon zest and juice. Flour a countertop and rolling pin. Roll out one disk of dough to a thickness of just under 0.5 cm and a diameter of about 35 cm. Fold the dough in half and transfer it to a 22 or 24 cm pie pan. Unfold. Press the dough into the corners of the pan, leaving the edges hanging over. Refrigerate while you roll out the second disk of dough.
6. Remove the pie pan from the refrigerator and fill it with the berry mixture. Place pieces of cold butter between the berries in the top layer. Top with the second sheet of rolled out dough and trim both layers so that the dough overhangs by 1 cm. Fold the overhanging edges under and crimp them so that they stand above the rim of the pan. Cut a few decorative vents into the surface of the pie to allow steam to escape.
7. Brush the top with cream and sprinkle with sugar. Bake for 20 minutes. Reduce the temperature to 175°C (350°F) and bake for another 20 minutes. Then cover the edges of the pie with foil and continue baking until the juices in the center are bubbling and thickened, another 25-35 minutes.
8. Cool the pie slightly until warm to the touch, then slice and serve with a scoop of ice cream.