Yields 1 pie
1 recipe double crust pie dough (*we like this one by Smitten Kitchen.)
1/2 cup plus 1 teaspoon sugar
1/2 teaspoon all-purpose flour
1/4 cup corn starch
5 1/2 cups blueberries
2 ounces Taza 70% Dark Dominican Republic Origin Bar, chopped
1 egg, beaten
1. Adjust oven rack to middle position and preheat to 375 degrees. Roll the pie dough out into two large rounds, place one in the pie dish and sprinkle with 1 teaspoon sugar then 1/2 teaspoon all-purpose flour. In a separate bowl, whisk together remaining sugar with corn starch. Toss blueberries in the sugar and corn starch mixture, then add chopped chocolate and mix until combined.
2. Place blueberry mixture in the pie dough, then brush edges with beaten egg. Place the other dough over top and gently press edges together. Brush the top with beaten egg, then cut 3 air vents in the top of the pie. Bake for 30 minutes at 375 degrees, then lower oven to 350 degrees for an additional 15 minutes, or until pie is golden brown.