Blueberry pie delight (Print Version)
# Ingredients:
→ Shortcrust Dough
01 -
1 pinch of salt
02 -
2 tablespoons of sugar
03 -
1 1/2 cups of very cold unsalted butter, chopped into pieces
04 -
1 1/2 cups of all-purpose flour
05 -
2 tablespoons of apple cider vinegar
06 -
2 tablespoons (or more) of ice water
→ Filling
07 -
1 quart fresh blueberries
08 -
3/4 cup granulated sugar
09 -
2 tablespoons quick-cook tapioca
10 -
Milk to brush on top
# Instructions:
01 -
Pulse together the flour, sugar, and salt in a food processor for a few seconds. Toss in the butter and pulse until it gets crumbly. Add the vinegar and icy water a little at a time, pulsing until it sticks together into a ball. Add more water if it looks too dry.
02 -
Take the dough out, split it into two sections, and mold each into a ball. Dust with flour, wrap in plastic wrap, and chill for about 30 minutes.
03 -
Roll both dough balls into flat, round layers. Put one layer into a 9-inch pie dish, and make slits in the middle of the other layer.
04 -
Set your oven rack near the bottom and preheat your oven to 350 °F.
05 -
Spread the blueberries into the pie shell, then sprinkle with sugar and quick-cook tapioca. Cover it up with the other dough layer.
06 -
Use a fork or your fingers to pinch the edges tight. Give the top of the dough a milk coating with a brush.
07 -
Pop it in the oven and bake for around 50 minutes. Let it cool a little before digging in.
# Notes:
01 -
Pair each slice with a scoop of vanilla ice cream for an extra treat.