1 Plain Paste (short-crust pastry), enough for a double-crust deep pie plate
Instructions
1. Heat the oven to 350°F (175°C). Lightly flour a work surface and roll out slightly more than half the Plain Paste to fit a deep 9-inch (23 cm) pie plate. Drape it over the plate and press gently into the bottom and sides, leaving a 0.5-inch (1.5 cm) overhang.
2. Place the blueberries in a bowl and dredge lightly with all-purpose flour — the technique here is simply to scatter flour over the berries and toss so each berry receives a thin, even coating, which helps thicken the filling as it bakes. Tip the floured berries into the lined plate.
3. Sprinkle the sugar and salt evenly over the berries.
4. Optional molasses variation (per Farmer): replace one-third of the sugar (about 2.5 tbsp / 35 g) with an equal volume of unsulphured molasses (about 2.5 tbsp / 37 ml) and reduce the remaining granulated sugar to approximately 0.33 cup (65 g). Drizzle the molasses over the berries before adding the remaining sugar.
5. Optional grape addition (per Farmer): pit 6 small green grapes, cut into small pieces, and scatter over the berries before covering with the top crust.
6. Roll out the remaining Plain Paste to a circle slightly larger than the plate. Lay it over the filling and press the edges together to seal, then crimp. Cut several short vents in the top crust to allow steam to escape.
7. Bake at 350°F (175°C) for 45 to 50 minutes, until the crust is a deep golden brown and the filling is bubbling visibly through the vents. If the crust edges brown too quickly, shield them with a strip of aluminium foil after the first 25 minutes.
8. Transfer to a wire rack and allow to cool for at least 1 hour before slicing, so the filling sets.
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