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1
In a small sauce pan, simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes.
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2
Pour into a big bowl, stir in 4 cups blueberries, 1/2 cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon lemon juice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt.
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3
Cool completely, then pour into pie shell, dot with 4 tablespoons butter.
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4
For making the Pie Crust:
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5
Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor.
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6
Add 1 diced stick cold butter, process until well mixed.
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7
Add 2 more diced sticks cold butter, pulse until the mixture resembles coarse meal.
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8
Add 1 tablespoon white or cider vinegar.
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9
Gradually pour in 13 cup ice water, pulsing about four times until combined.
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10
Transfer onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter).
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11
Wrap in plastic wrap and press into a 1-inch-thick disk, refrigerate at least 1 hour before rolling out.
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12
For making the Pie:
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13
Divide the chilled dough in half, roll 1 piece into a 12-inch, 18 inch-thick circle on a lightly floured surface (refrigerate the other piece).
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14
Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge, add filling.
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15
Roll out the other piece of dough and arrange over the filling, press the crust edges together and trim, leaving a 1-inch overhang.
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16
Roll up or pinch the overhang to seal.
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17
Place a foil-lined baking sheet on a rack in the lower third of the oven, preheat to 450 degrees.
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18
Wrap an oiled, wide band of foil around the pie edge to protect the crust.
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19
Make slashes in the top of the crust; chill for 30 minutes.
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20
Reduce the oven to 400F (200C).
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21
Bake the pie for another 30 minutes.
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22
Remove the foil band, brush the crust with heavy cream and sprinkle with sugar.
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23
Bake until golden brown, about 30 minutes more.
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24
Cool and serve.
