Wild Blueberry Pie with Lattice Crust

Cut cold butter into cubes and place in the freezer until ready to use

Add flour, sugar and salt to the bowl of a food processor and pulse a few times to combine

Add cubed butter and pulse a few times until crumbly

Add ice water, 1 tablespoon at a time and blend until the dough comes together

Do not knead and wrap into plastic and refrigerate for at least 1 hour

Remove chilled crust from fridge and let it warm up on the counter for a few minutes

Roll out pie crust to 6mm (1/4 inch) and transfer to pie pan

Cut second dough into strips for the lattice crust and refrigerate until ready to use

In a large pot combine blueberries, lemon juice, lemon zest, and vanilla

Whisk sugar and corn starch together and add to the strawberries and stir to combine

Let macerate for 30 minutes

Heat over medium heat until the blueberries are soft and the liquid looks saucy and add vanilla

Let cool down completely before filling the pie crust

To make the lattice crust, roll out the second pie crust and cut into equal strips and place them into a lattice pattern over the prepared pie

Preheat oven to 200C with a baking tray

Place the pie over the hot tray and bake for 15 minutes

Reduce temperature to 175C and bake for another 40 minutes and cover with foil if the crust darkens too much

Let cool down completely and enjoy

For vegan version, replace butter with vegan butter and egg wash with plant milk

Be sure to thaw frozen berries completely before using them