4 cups (600g) fresh blueberries
¾ cup (150g) granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest
½ tsp cinnamon
1 tsp vanilla extract
1 tbsp unsalted butter
2 ½ cups (310g) all-purpose flour
1 cup (226g) unsalted butter, cold and cubed
1 tsp salt
1 tbsp sugar
6-8 tbsp ice water
½ cup (120ml) heavy cream
13g dark chocolate
1 tbsp unsalted butter
Mix flour, salt, and sugar. Add cold butter and mix until mixture becomes like coarse crumbs. Add ice water and make two dough sheets. Refrigerate.
Heat heavy cream until just steamy. Pour over chopped chocolate and let sit until chocolate melts. Stir in butter and let cool.
Combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract. Let sit for 10 minutes.
Roll out one dough disc and fit into a pie pan. Spread chocolate and add blueberry filling. Cover with the second dough sheet, seal edges, and make slits on top.
Bake the pie in a preheated oven at 190°C for 50-60 minutes. Let cool and garnish to serve.