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1
Preheat the oven to 400 degrees F.
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2
For the crust: In a food processor, add the flour and a nice pinch of salt.
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3
Pulse very lightly just to blend.
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4
Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles.
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5
Slowly pour the water through the spout until the dough begins to come together.
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6
Remove and quickly form into a disc.
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7
Tightly cover with plastic wrap.
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8
Refrigerate for 20 minutes.
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9
Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt.
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10
Stir to combine and set aside.
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11
Remove the dough from the refrigerator and place on a lightly floured surface.
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12
Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang.
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13
The dough should be about 1/8-inch thick.
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14
Using a pizza cutter, trim the edges of the dough.
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15
Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan.
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16
Pour in the fruit filling, and then scatter the butter evenly around the top of the pie.
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17
Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust.
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18
Leave a hole in the center for ventilation.
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19
Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
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20
Place in the oven and bake until the crust is golden brown, about 35 minutes.
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21
Let the pie rest at least an hour before serving to let the filling set.
