Blueberry Pies with Maple Anglaise

Place flour, salt and sugar in a food processor, pulse to combine.

Add cold butter, process until mixture resembles course meal, approximately 15 seconds.

While pulsing, pour ¼ cup of water in a slow and steady stream, just until combined. Add more water, 1 tablespoon at a time if dough is too dry.

Form dough into 2 discs, wrap in plastic wrap. Place in fridge to chill for a minimum of 30 minutes, maximum 24 hours.

Preheat oven to 375F.

Lightly flour a clean dry surface. Roll out pastry discs ¼ inch thick.

Cut circles to fit in individual 3½ inch pie shells leaving 1 inch extra all around. Place dough in pie shells and trim edges.

Dock pie shells with a fork to prevent from rising. Place in fridge to chill and relax dough, approximately 20 minutes.

Using remaining rolled dough, cut into 24, 1½ wide, 5 inch long strips. Refrigerate until ready for use.

Line pie shells with parchment paper, or tin foil. Fill and evenly distribute with pie weights or dry beans. Blind bake until lightly golden. Approximately 15-20 minutes.

Remove weights, cool shells on a cooling rack until assembling Blueberry Pies.

Place blueberries, cornstarch, sugar, juices and zest in a bowl. Mix to combine.

Whisk egg and cream together, set aside.

Spoon blueberry mixture in prebaked pie shells.

Cover each shell with 4 strips of raw dough in a cross- hatch pattern.

Brush pastry with egg wash and sprinkle with sugar.

Bake until golden and bubbling, approximately 18- 25 minutes.

Once slightly cool, remove baked pastries from pie shells.

Fill a large pot with water, about 3 inches below the brim. Place over medium heat.

Heat cream in a medium Le Creuset Sauce Pot over medium heat until scalded, approximately 3-5 minutes. Turn heat off.

In a bowl that will fit over the large pot with water, whisk egg yolks and maple syrup, using a Le Creuset Silicone Whisk.

To temper, add ½ of heated cream to yolk and maple mixture, whisk. Add remaining heated cream, whisk and place over pot of simmering water.

Whisk until thick, approximately 10 minutes.

Remove from heat, strain through a fine sieve into a bowl, chill before serving.

Place Blueberry Pies on plates.

Spoon Maple Anglaise around Pies and serve.