Blueberry Pie
Blueberry Pie
Ingredients
- 1 1/2 cups (375 ml) all-purpose flour
- 1 pinch salt
- 1/4 cup (60 ml) sugar
- 2/3 cup (150 ml) chilled unsalted butter, cut into pieces
- 2 tablespoons (30 ml) ice water, approximately
- 1 tablespoon (15 ml) cider vinegar
- 4 cups (1 litre) fresh blueberries
- 3/4 cup (180 ml) sugar
- 2 tablespoons (30 ml) quick-cooking tapioca
- Milk for brushing
Instructions
- In the bowl of food processor, place the flour, salt and sugar. Pulse a few seconds. Add the butter and pulse a few seconds at a time, until it has a grainy texture. Add the ice water and vinegar. Pulse again a few seconds at a time, adding a little water if necessary, until a ball begins to form.
- Remove the dough from the bowl and form two balls with your hands. Flour the balls then cover individually in plastic wrap. Refrigerate for 30 minutes.
- Roll out both balls of dough and line a 23-cm (9-inch) pie plate with one circle. Make an incision in the centre of the second crust.
- With the rack in the bottom position, preheat the oven to 180 °C (350 °F).
Blueberry Pie