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Ingredients
For crust:
2 1/2 cups flour
1 cup very cold butter, cut into cubes
1 tsp. sugar
6 to 8 Tbsp. ice water
Combine flour and sugar in a food processor. Pulse to mix. Add butter and pulse until the mixture resembles a coarse meal. Add in water a tablespoon at a time, pulsing until the mixture comes together. Once it comes together, place the dough on a clean surface. Knead it a few times, gently shaping the dough into a disk. Sprinkle the disk with flour, wrap it in plastic wrap and refrigerate for at least an hour.
For blueberry filling:
1 pint blueberries
1/4 cup sugar
1 Tbsp. cornstarch
1/4 cup water
Combine 1/2 pint of blueberries in a sauce pan with sugar, cornstarch and water. Stir well and heat over medium until sugar is dissolved and mixture has thickened slightly. Remove from sauce pan and add remaining blueberries. Set aside and allow to cool.
To assemble pies:
Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside. Split the pie dough into four or five pieces. Roll them out into rough circles. Place approximately 2 tablespoons of filling onto each circle, then curl and press the edges to form a rough crust. Place on the baking sheet and bake for approximately 30 minutes until crust is golden own.
Serves 4
