Ingredients

The following ingredients have 1 Servings
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon baking powder
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • ¼ cup (4 ounces) cream cheese, cold and cut into small cubes
  • 2 teaspoons apple cider vinegar
  • 1 to 2 teaspoons ice cold water
  • 2 cups blueberries
  • ¼ cup superfine sugar (granulated is fine)
  • 1 tablespoon tapioca starch
  • ½ teaspoons cinnamon
  • pinch salt
  • 1 lemon, zested and juiced
  • 1 egg, lightly beaten
  • 1 teaspoons white sanding sugar

Instruction

  • Preheat oven to 400°F.
  • For dough: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
  • Lightly flour a clean surface and roll dough out into a 12”x12” square, about ⅛-¼ inch thick.
  • Transfer dough onto a parchment lined baking sheet.
  • For filling: Place all ingredients into a large mixing bowl and toss together.
  • To assemble: Fill one side of dough with filling, leaving a ½ inch border around the edge. Lightly egg wash perimeter and fold the unfilled side over. Firmly press edges together with a fork and score the top of the pie to allow steam to escape while baking. Brush top with egg wash and sprinkle with sanding sugar.
  • Bake for 40-45 minutes or until golden brown. Allow pie to cool for 20-30 minutes before cutting and serving.