2 ½ cups all-purpose flour
1 cup unsalted butter (cold, cut into cubes)
6-8 tbsp ice-cold water
4 cups blueberries
¾ cup granulated sugar
¼ cup cornstarch
100g Dairy Milk chocolate
Mix flour and butter then add ice-cold water to make a dough. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.
Combine blueberries, sugar, and cornstarch in a saucepan. Cook on medium and stir until mixture thickens. Let cool.
Melt Dairy Milk chocolate for the chocolate layer that gives the pie a delightful richness.
Roll out one dough disc and fit into 9-inch pie pan. Spread chocolate over the disc and fill in blueberry filling. Place the second disc on it, seal the edges, and poke holes on top.
Bake at 190°C for 45-50 minutes. Let cool and garnish with chocolate drizzle. Serve warm or chilled.