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Crust:

1 cup (2 sticks) unsalted butter, cut into small pieces

1 tsp salt

2 ½ cups unbleached flour

¼ – ½ cup ice water

 

1. In a large bowl combine flour, butter, and salt. Using your hands, mix ingredients until a coarse meal forms.

2. Slowly add in water, continuing to shape the dough with your hands. Mix until dough holds together, without being crumbly. If the dough remains flaky, add in 1 Tbsp of ice water at a time until dough forms solid ball.

3. Divide the dough into 2 equal balls. Roll out both into flat pie shapes and let sit as you make the blueberry filling.

 

Blueberry Pie Filling:

6 cups fresh blueberries, picked over to remove stems

1 T fresh lemon juice

¼ cup agave nectar

¼ cup honey

Dash each of cinnamon and nutmeg

¼ cup cornstarch

 

1. Combine all ingredients in a large bowl and mix gently to combine.

2. In a pie dish, center and place one disk of dough, gently folding the excess dough over the edges; don’t remove it!

3. Gently, pour the blueberry filling into the dish. Use a spatula to scrape out all the juice and spices in the bowl.

4. Bake at 375 for 50-60 minutes, or until crust turns golden brown.

 

Thank you Vegukate for this amazing recipe!

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