Step 4: The Star Vent & Chill: Cut five steam vents in a star pattern in the center. Brush the crust with the egg yolk wash and sprinkle with granulated sugar.
Tip: Freeze the assembled pie for 15 minutes before baking. This shocks the fat in the crust, ensuring it melts into distinct, flaky layers rather than blending into a tough dough.
Step 5: The Amber Bake: Bake for 45–55 minutes. You are looking for a deep amber-gold crust and a filling that bubbles thickly through the vents. If the edges brown too quickly, shield them with a ring of aluminum foil after 30 minutes.
Step 6: The “Patience” Cool: Transfer to a wire rack and cool for at least 2–3 hours. This is non-negotiable! The cornstarch only fully sets as it cools. If you cut it while hot, the filling will be runny.
