Wild Blueberry + Canadian Maple Pie

Pie Crust: In a food processor combine all dry ingredients, pulse to combine. Add butter, pulse until butter is in pieces about the size of a pea, then add water and lemon juice. Pulse just until dough forms into a ball and begins to pull away from the sides.

Transfer the dough to a clean surface, divide dough into two and flatten into round discs. Wrap in plastic wrap and let refrigerate for at least an hour or two days in advance.

Preheat oven to 425°F.

Prepare the filling; in a large bowl mix together wild blueberries, maple syrup, sugar, cornstarch, lemon zest, lemon juice and salt. Mix thoroughly but gently, careful not to break the berries.

Roll out chilled dough into 13-inch circles, about 1/8-inch thick. Place one dough into a 9-inch pie plate and with kitchen shears cut off any extra pie crust overhanging, leaving ¾ inch remaining. Cut the other dough into 9, 1-inch wide strips with a fluted pastry wheel or pizza wheel.

Fill pie shell with blueberry filling, dot butter on top. Place 5 strips of dough on top of the filling, spacing evenly. Weave the remaining strips on a diagonal into the pie to create a lattice. Gently press ends into the border. Trim any excess hanging dough.

With remaining pie dough and any scraps roll out into a layer of 1/8 inch thick, cut out small maple leaf shapes to place along the border of the pie shell.

Brush the border of the pie shell with egg wash, place on maple leaves. Brush the whole pie with egg wash, sprinkle over granulated sugar.

Let pie chill in the refrigerator for 20 minutes. Place pie on a foil lined baking tray, to avoid any blueberry juice overflow while baking.

Bake at 425°F for 20 minutes, then reduce heat to 350 °F and bake for a remaining 30- 35 minutes, until pie is bubbling and the crust is golden brown. Remove pie from oven and place on a baking rack to cool. Enjoy warm with a scoop of vanilla ice-cream or whipped cream.