Honey Blueberry Pie

CRUST:--
3 cups flour
¾ cup cold butter, sliced
90 g butter, sliced
1 tsp salt
4-6 tbsp ice-cold water
FILLING:--
7 cups fresh blueberries
¼ cup cornflour
2 tbsp SIDS RASPBERRY VINEGAR
⅓ cup sugar
⅓ cup bush honey
1 tsp vanilla extract
¼ tsp ground cinnamon
½ tsp SIDS SALT & PEPPER
2 tbsp butter, cut in 6 mm cubes
1 large egg

CRUST:- Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 4 tbsp ice-cold water, 1 tbsp at a time and process until dough forms a ball and pulls away from sides of bowl, adding up to 2 tbsp more water, 1 tbsp at a time, if necessary. Divide dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and chill overnight.
FILLING:- Place 1 cup blueberries in a large bowl then crush blueberries with a wooden spoon. Stir cornflour and SIDS RASPBERRY VINEGAR into crushed berries until cornflour dissolves. Stir sugar, honey, vanilla, cinnamon and SIDS SALT & PEPPER and remaining 6 cups blueberries into crushed berry mixture.
Unwrap 1 dough disk and place on a lightly floured surface. Sprinkle with flour then roll dough to 3 mm thickness. Fit dough into a greased (with butter) 20 cm deep-dish pie plate. Repeat rolling procedure with remaining dough disk then cut dough into 12-14x 1 cm strips. (You will have dough left over)
Pour blueberry mixture into piecrust and dot with butter cubes. Arrange piecrust strips in a lattice design over filling. Trim excess dough.
Reroll remaining dough and cut into 6 (200x10 mm) strips. Twist together 2 strips at a time. Whisk together egg and 1 tbsp water. Brush a small amount of egg mixture around edge of pie. Arrange twisted strips around edge of pie, pressing lightly to adhere. Brush entire pie with remaining egg mixture. Freeze 20 minutes or until dough is firm.
Preheat oven to 220°C. Bake pie on an aluminium foil-lined baking sheet for 20 minutes. Reduce oven temperature to 190°C, and bake 20 more minutes. Cover pie with aluminium foil to prevent excessive browning, and bake 25-30 more minutes (65-70 minutes total) until crust is golden and filling bubbles in centre. Remove from baking sheet to a wire rack to cool 1 hour before serving.