Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cut into cubes
  • 2 – 3 tablespoons ice cold vodka or water
  • 1 egg, for egg wash
  • coarse sugar
  • 4 cups blueberries, washed
  • 1/3 cup granulated sugar
  • 1 Tablespoons lemon juice
  • 2 Tablespoons corn starch
  • pinch salt

Instruction

  • Place the flour, sugar, and salt in a food processor. Add the cold butter to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
  • Add in the vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough into a ball.
  • Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 3 days.
  • Once your dough has chilled, preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
  • Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!
  • In a large bowl combine the blueberries, sugar, lemon juice, salt and cornstarch. Stir to coat the berries evenly.
  • Place the blueberry mixture in the center of the pie crust into an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.
  • Mix egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the blueberry filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!