Lattice-Top Blueberry Pie

Makes 1 9-inch pie

Pate brisee:

2½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup cold, unsalted butter, cut into small pieces

¼-½ cup ice water

Blueberry filling:

7 cups (about 2 pounds) fresh blueberries, picked over and rinsed

½ cup sugar

¼ cup cornstarch

¼ teaspoon cinnamon

1 tablespoon lemon juice

1 large egg yolk

1 tablespoon heavy cream

Fine sanding sugar

1. Make the pate brisee by pulsing flour, salt and sugar in a food processor. Add butter; pulse until mixture resembles corn meal, with some larger pieces. Drizzle ¼ cup water over the mixture and pulse just until the mixture begins to hold together. If the mixture is too dry, add more water, a tablespoon at a time, and pulse.

2. Divide dough in half and flatten into disks. Wrap well in plastic and chill until firm, 1 hour or up to 1 day.

3. On a lightly floured surface, roll out a disk of dough to a 13-inch round, about 1/8-inch thick. Fit into a 9-inch pie plate.

4. In a large bowl, toss together the berries, ½ cup sugar, cornstarch, cinnamon and lemon juice. Pour into pie plate, piling it in the center.

5. Roll out remaining disk of dough, as you did in step 1. Cut dough into inch-wide strips using a fluted pastry wheel. Brush pie edges lightly with water. Carefully arrange the dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhand. Fold edges under and crimp with a fork.

6. Whisk the egg yolk and cream to form an egg wash. Brush over dough strips and pie edges. Generously sprinkle with sanding sugar. Chill until firm, about 30 minutes.

7. Preheat oven to 400 degrees. Bake the pie atop a parchment-lined, rimmed baking sheet until crust begins to brown, 20 minutes. Reduce heat to 350 degrees and continue baking until crust is deep golden brown and juices bubble, about 55 minutes more. (If crust browns too quickly, tent it with foil.) Cool completely on a wire rack.

-- "Martha Stewart's Pies & Tarts" (Clarkson Potter, 352 pp., $24.99)