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1
Make the puff pastry: Combine flour, salt, softened butter, and cold water in a bowl of stand mixer and mix with hook attachment until the dough just forms. Add the cubed cold butter and mix just until everything comes together, but there are still visible butter chunks. Chill dough for at least 1 hour, preferably overnight.
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2
Roll out the dough into a rectangle and fold like a letter: the top 1/3 folds down, while the bottom 1/3 folds up into one piece of dough in the middle. Chill the dough for 3 minutes and repeat step of rolling out and folding. Chill the dough in the fridge for 30 minutes. Repeat step 2 two more times
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3
Roll the dough out to fit your pie plate and lay in the plate to form the shell. Chill until ready to bake.
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4
Preheat the oven to 375u00b0F. Bake the dough lined with parchment and baking beans for 15-20 minutes, or until light golden brown and baked half way. Set aside to cool completely.
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5
Make the compote: In a bowl, combine the blueberries and the merlot and allow to macerate for 20 minutes. Drain the wine and reserve. Combine the blueberries with lemon juice, lemon zest, and sugar in a pot and bring to a boil. Add the cornstarch to the reserved merlot and add to the blueberry mixture. Cook for 10- 15 minutes, stirring often, until the compote thickens and reduces by 1/4. Allow to cool, then pour into par-baked pie crust.
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6
Make the streusel: Combine all ingredients until a dough forms. Crumble into small pieces and freeze for half an hour.
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7
Preheat the oven to 350u00b0F. Mound the streusel on top of the blueberry compote and bake for 25-30 minutes, or until the crust and streusel is golden brown and the pie filling bubbling. When done remove from oven and cool down completely.
