Blueberry pie with almond cream and wild blueberry glaze

Mix cubed chilled butter with flour, almond meal, sugar, salt and a pinch of baking powder to a coarse meal; add lemon zest and the egg.

Flatten the pastry straight from the mixer into a neat disk 3 to 4 millimetres thick, lay it on a frozen tray and freeze about 20 minutes.

Remove the baking mat and, as it begins to thaw, smooth it with a rolling pin; mold it into a greased tart pan, pressing it flush around the edges, and make a lip for more depth.

Run the rolling pin around the rim to cut away the excess; refrigerate the shell (or freeze for later).

For the almond cream mix butter, sugar, almond meal and starch, then the egg; spread it in the tart shell and refrigerate.

Melt wild frozen blueberries slowly with sugar, lemon juice and a couple of used vanilla pods; cover, let sit, then sieve, saving the juice for the glaze and the solids for the pie.

Heat the blueberry juice with a tablespoon of glucose, add pectin mixed with a little sugar, bring to a boil and cook 5 minutes.

Off the heat add the gelatin and cool over ice water.

Pack the shell with fresh and frozen blueberries and the saved solids, dust with vanilla sugar, and bake on a pizza stone about an hour, until the inside reads 194 Fahrenheit, 90 Celsius.

Let stand 30 minutes and unmold.

Loosen the set blueberry glaze, stir in fresh blueberries, lemon zest and timut pepper, and cover the pie with it; add more fresh blueberries, and edible flowers if wanted.