1. In a large mixing bowl, combine the all-purpose flour, small cubes of cold Kerrygold Salted butter, fresh thyme leaves, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 2-3 minutes until the mixture is crumbly. 
  2. Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 45 minutes. 
  3. Remove the dough from the fridge. Flour your work surface generously, then sprinkle extra flour on top of the dough. Roll the dough out into a 12×14 inch rectangle. Use a pizza wheel or a sharp chef’s knife to trim the edges of the dough so they are straight clean lines. Slice the dough in half vertically, then into thirds horizontally, giving you 6 equal rectangles. 
  4. Line a rimmed baking sheet with parchment paper, and gently transfer the rectangles to the baking sheet. Set the whole baking sheet in the fridge to keep the dough cool. 
  5. Meanwhile, make the filling. In a large mixing bowl. Add the blueberries, granulated sugar, fresh lemon zest, fresh lemon juice, cornstarch, kosher salt, and thyme leaves. Stir to combine so all of the blueberries are coated in the lemon juice and sugar.  
  6. Remove the baking sheet from the fridge, and spoon about 3 tablespoons of filling into the center of each rectangle. Next, fold all four sides of the dough up and crimp the corners. Move and shift the blueberries around so they are evenly distributed over the dough.  
  7. Preheat the oven to 400°F. Place the entire baking sheet in the fridge once more to firm up the dough for 20 minutes while the oven preheats. Then, brush the folded edges of the dough with beaten egg, and sprinkle turbinado sugar on the edges. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbly. Serve warm or at room temperature with vanilla bean ice cream. 

Recipe by Lion’s Bread.