👨‍🍳 Instructions

1. 1

   For the crust: In a large bowl, combine flour, 100g of sugar, baking powder, and vanilla sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Tip: Keep the butter cold for a tender crust.
2. 2

   Add the egg and mix until the dough just comes together. Do not overmix. Press about two-thirds of the dough evenly into the bottom and up the sides of a 24-26 cm pie dish.

3. 3

   For the filling: In a separate bowl, gently toss the blueberries with the remaining 50g of sugar, cornstarch (or potato starch), and lemon zest (if using).

   💡 Tip: If using frozen blueberries, do not thaw them completely to prevent a watery filling.
4. 4

   Pour the blueberry mixture evenly over the crust in the pie dish.

5. 5

   Crumble the remaining one-third of the dough over the blueberry filling to create a streusel topping.

   💡 Tip: Alternatively, you can roll out the remaining dough and cut it into strips for a lattice top.
6. 6

   Bake in a preheated oven at 180°C (350°F) for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

   ⏱️ 40 minutes

   💡 Tip: If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
7. 7

   While the pie bakes, prepare the vanilla sauce: In a saucepan, whisk together milk, egg yolks, 75g sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat and stir in vanilla extract.

   ⏱️ 10 minutes

   💡 Tip: Do not boil the sauce, or the eggs will scramble.
8. 8

   Let the pie cool slightly before serving warm with the vanilla sauce.