The pie turned out great. Hopefully, we’ll be able to save it for tomorrow night’s dinner. I started with an old tried and true recipe, but made few changes. Instead of 1/3 cup of flour, I used 1/4 cup of tapioca and pulverized it in the coffee grinder so it wouldn’t leave lumps. I must say, this made for a very smooth, velvety filling – much smoother than flour.
2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
5 tablespoons shortening or lard, cut up
12 tablespoons butter, cut up
1/3-1/2 cup cold water
4 cups fresh blueberries
1 tablespoon fresh lemon juice
1/4 cup tapioca, ground up in coffee grinder
1/2 teaspoon cinnamon
3/4 cup sugar
In a mixing bowl, combine all crust ingredients except water; do not stir or cut. Place bowl of ingredients in freezer until shortening and butter are frozen (about 2 hours).
To make dough, empty frozen mixture into food processor and process mixture into coarse crumbs. Add water a few tablespoons at a time and pulse until mixture comes together. Empty moistened ingredients back into mixing bowl and shape into two spheres, adding water as needed to hold the spheres together. Using too much water is better than overworking the dough, so if your dough is a tad bit sticky, don’t worry. The dough should be lumpy with bits of butter flecked through. The butter lumps are what will, in the end, help make for a very flaky pastry.
Place each dough sphere in a gallon size zipper bag and chill for about half an hour.
When ready to make pie, proceed as follows. Place berries in a large mixing bowl and toss with lemon juice. Combine ground up tapioca, cinnamon and sugar. Pour over berries and stir to coat berries. Let sit for about 15 minutes.
Meanwhile, remove one sphere of pie dough from refrigerator but keep it in the zipper bag. Roll dough out in zipper bag. Cut side of zipper bag. Invert dough circle over 9 inch glass pie plate and carefully peel away zipper bag. If dough seems too sticky to work with, throw it in the freezer for a few minutes. Cover dough lined pie dish with foil and bake for 10 minutes.
While dough bakes, roll out second dough sphere. Place rolled out circle in freezer for 10 minutes to firm. Cut into strips and lay strips across top of berry mixture. Place pie on a cookie sheet and bake at 400 degrees for 35 minutes.