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What you need for one double pie crust
Bob’s Red Mill makes the specialty flours listed below; you can buy them in the natural/organic sections of the grocery store, health food stores or online at the Bob’s Red Mill website
¼ cup hazelnut meal flour
¼ cup amaranth flour
½ cup whole wheat flour
1 cup white unbleached, non-bromated flour, I used white spelt flour
¾ cup butter
4 tablespoons very cold water
1 tablespoon vinegar (I used Bragg’s natural apple cider vinegar)
(You could add 1 teaspoon salt but you don’t have to if you are using salted butter)
Honey – this is optional, my blueberries were a little tart so I drizzled them with honey before covering with the top crust
I will admit that butter is hard to work with but it is far better for you than hydrogenated vegetable oil shortening. Butter should be kept cold as possible; some people even freeze the butter after it is sliced into pats before mixing with the flour. Use a pastry knife to blend the butter and flour. After it is mixed into pea sized balls you can sprinkle the water and vinegar over it. Place the mixture into a plastic bag and incorporate into a ball (squeeze the bag to mix). You can stick the ball into the refrigerator to get the dough cold again. Divide into 2 balls. Place a dough ball in between two sheets of plastic wrap and flatten. Using a rolling pin, roll the dough into a circle for your crust. The plastic wrap really helps when you are making a crust with butter. Repeat the process with the other dough ball for the second crust. If you are not making the pie immediately, place the crusts in the refrigerator.
What you need for the blueberry filling
4 cups fresh blueberries
3 tablespoons cornstarch
1 teaspoon Allspice (could also use cinnamon)
¾ cup evaporated cane juice (or sugar)
Preheat the oven to 425 degrees. Mix the fresh blueberries with the cornstarch, sugar and allspice. Place a crust in your pie pan, fill with the blueberries, drizzle with a little honey if you like, cover with the top crust and place a few slits in the top. Bake the pie for 50 minutes. Have a piece of foil handy to cover the pie halfway through baking to prevent the top and edges from burning. You may also want to place a piece of foil or a pan under the pie to catch any overflow of blueberry juice. My pie overflowed and made a bit of a mess in the oven.
Let the pie cool or chill it overnight for the best flavor and enjoy!
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