2 1/2 cups plain flour
1 tsp salt
1 tsp sugar
4 tbsp cold water
3/4 cup softened butter
For the filling
1 tbsp of Grappa
35 oz blueberries
3/4 cup sugar
4 tbsp corn starch
For the topping
Melted butter (to taste)
Brown sugar (to taste)
Prepare the dough by mixing the flour, salt and sugar, then add the softened butter cut into cubes and kneaded. Add the water and continue kneading to obtain a fairly homogeneous paste.
Divide the dough into two buns, wrap them in a transparent film, and leave them in the fridge for at least 1 hour. In the meantime, prepare the filling: wash the blueberries, place them in a non-stick casserole dish and reduce part of their liquid over a low heat.
Mix the sugar, Grappa and starch. Pour the mixture onto the blueberries in the casserole dish and mix well. Continuing to stir, cook over a low heat to significantly reduce the juice.
Leave the blueberries to cool and preheat the oven to 356° F. Take the two buns and roll them out into two discs until obtaining a diameter of about 22 and 24 cm. Place the bigger, thinner disc on the bottom of the baking tin, taking care to cover the edges.
Fill the base with the blueberries and place the second disc in such a way that the edges match, sealing them well with the prongs of a fork or with your hands.
Make holes on the surface of the pie to allow steam to escape (this way the pie will be crispy on top) and sprinkle with the brown sugar and a little-melted butter. Bake in the oven for at least 45 minutes.
Remove from the oven, allow to cool completely and serve.