Blueberry Pie

Info
Prep Time: 30 min
Cooking Time: 50 min
In the fridge: 30 min
Makes: 8 servings
Source: Ricardo Cuisine

What You Need
Crust
375 ml (1 1/2 cups) all-purpose flour
1 pinch salt
60 ml (1/4 cup) sugar
150 ml (2/3 cup) chilled unsalted butter, cut into pieces
30 ml (2 Tbs) ice water, approximately
15 ml (1 Tbs) white vinegar

Filling
1 l (4 cups) fresh blueberries
180 ml (3/4 cup) sugar
30 ml (2 Tbs) quick-cooking tapioca
Milk, for brushing


Make It
Crust
1. 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.

2. REMOVE the dough from the bowl and FORM 2 balls with your hands. FLOUR the balls then COVER individually in plastic wrap. REFRIGERATE for 30 minutes.

3. 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.

4. With the rack in the bottom position, PREHEAT the oven to 180°C (350°F).

Filling
5. SPREAD the blueberries in the pie shell. SPRINKLE the berries with the sugar and tapioca. TOP with the second crust.

6. Tightly seal the dough by crimping the edge with a fork or your fingers. BRUSH with milk.

7. BAKE for about for 50 minutes. COOL. SERVE with vanilla ice cream.


My Comments
I used more water for the crust and replaced the sugar by brown sugar for the filling. I received lots of positive comments for the taste of the pie and the crust.