For the crust:

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350 g all-purpose flour

15 g cornstarch

½ tsp salt

250 g unsalted butter (cold and cut into cubes)

15 ml apple cider vinegar

120 ml water (iced)

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For the blueberry filling:

1 kg fresh blueberries (or frozen, washed and dried)

40 g cornstarch

150 g caster sugar

½ tsp cinnamon

½ tsp salt

1 ½ tbsp yuzu juice

0.5 yuzu zest

1 tsp vanilla extract

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Before baking:

Unsalted butter

1 egg

Turbinado sugar (or any course sugar)

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For the crust:

1. In a large bowl, combine the dry ingredients.

2. Add the cold cubed butter and massage it into the flour using your hands, a food processor, or a stand mixer. Mix until the butter is the size of a pea.

3. Combine the apple cider vinegar and ice water and drizzle over the butter mixture gradually until the dough begins to come together.

4. Turn the dough out onto a clean surface and bring the dough together with your hands. Do not overwork the dough at this stage. It should just come together, but not form a perfect ball. Small bits of butter and flour should still be visible.

5. Divide the dough in half and wrap each half in plastic wrap. Refrigerate overnight.

6. When ready to assemble the pie, take the pie dough out from the fridge and let it come to room temp for 5-10 minutes. On a floured surface, roll out one portion of the dough to a 30cm diameter circle.

7. Pick up the dough with a rolling pin and press into the sides and bottom of a 22cm/9-inch pie dish. Roll out the second dough portion and cut 2.5-3cm wide strips to make a lattice. Place the strips in the fridge until ready to use.

   For the filling:

8. Preheat the oven to 220 degrees c.

9. Combine all the filling ingredients in a large bowl. Toss gently so the blueberries remain whole. Let the filling sit for 10 minutes so the juices begin to come out.

10. Transfer the pie filling and juices into the prepared pie dish. Gently flatten the filling so it fills the dish evenly.

11. Place a couple of small cubes of butter on top of the filling before making the lattice top.

12. To create a lattice pattern, place strips of dough vertically across the pie with even space between them.

13. Pull back every second vertically placed strip of dough and place down a strip of dough horizontally across. Return the pulled-back dough back to its position. Repeat with the rest of the dough strips.

14. For the sides, roll up the excess pie dough hanging over the dish from the bottom pie crust and pinch the seams shut.

15. Brush the pie with beaten egg and sprinkle turbinado or any course sugar before baking.

16. Bake at 220c on the lowest rack of the oven for 30 minutes before lowering the oven to 200c and baking for an additional 40 minutes. The pie is done when the filling is bubbling all over.

17. If the crust is browning too fast, cover the pie with foil and continue baking until the filling is bubbling.

18. Let the pie cool for at least an hour before slicing and serving warm with vanilla ice cream.