Blueberries are appearing in the grocery store. They are from the southern states–it will still be a while before the Michigan berries are ripe. Even though they are not from Michigan the blueberries are lovely, and so I made a family favorite pie.
Pastry:
1 cup flour
1/8 tsp. salt
1/3 cup butter (5 +1/3 Tblsp.)
1 Tblsp. + 1 tsp. vinegar
Cold water
Mix flour and salt. (I sometimes will use 1/4 cup rice flour and 3/4 cup unbleached white flour to reduce the amount of gluten.) Cut in the butter until mixture is crumbly. Mix vinegar in 1/2 cup of cold water. Add water with vinegar a tablespoon at a time, mixing with a fork. You want the dough to just hold together. Roll out and line a 9″pie dish. Preheat oven to 375°.
Filling
4 + 1/2 cups blueberries
1/4 cup sugar
1/4 cup + 1 teaspoon minute tapioca
1 Tablespoon lemon juice
1/4 cup honey
Mix the blueberries, sugar, tapioca and lemon juice. Pour into pastry lined pie dish. Drizzle the honey over the berries. Then prepare topping.
Topping:
¾ cup flour
1/8 tsp. salt
¼ cup brown sugar
5 + 1/2 Tablespoons butter
Mix flour, salt and brown sugar. (Rice flour works well in this topping.) Cut in the butter until it resembles coarse crumbs. Sprinkle this over the pie. Bake at 375° for 50 to 60 minutes, or until topping is lightly browned and berries are beginning to bubble.
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