You will need:
- 5 cups fresh blueberries
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 tbsp minute tapioca
- 1/2 cup sugar
- 1/4 tsp ground cinnamon
- 2 tbsp butter in small chunks
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 stick butter chopped in small chunks and frozen
- 6-8 tbsp ice cold water (I used 1 tbsp vodka and the rest water)
- egg (for egg wash)
- sprinkle of course sugar for top
Step 2: add the ice cold water and pulse again 4-5 times until it almost starts to come together. I like to use some cold vodka in place of some of the water (it makes a nice flaky dough) if you prefer all water that is the traditional way. You can also use half shortening and half butter but, I prefer all butter. Butter will give you good flavour and shortening or lard provides flakiness in a crust. I just would rather eat butter than shortening or lard. I divide the dough into two and quickly form into a disc with the plastic wrap so I don’t melt the butter. Put in fridge for 30 minutes before rolling out.
Step 3: mix your blueberries with sugar, minute tapioca (which will thicken your blueberry juices so it is not so runny) cinnamon, lemon zest, juice and a bit of blueberry jam (optional)
Step 4: roll out each disc of dough. Place one on the bottom and fill with blueberry mixture. I like to roll out the top and cut out holes with cookie cutters, then place on top. Make sure to fold over edges and crimp to keep top and bottom crusts together during baking.
Step 6: this part is the hardest. Wait at least 2-3 hours before cutting into it. This will allow the pie to cool so you can slice it. If you cut it when it just comes out if will fall apart and the blueberry juices will run all over your plate.
serve with ice cream or whipped cream. I couldn’t even get a picture with ice cream the wild dogs were all over this!