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Star-Spankled Blueberry Shortbread Pie

Bonjour mes petits choux, I hope you all had an amazing memorial day weekend!11354931_10206631876066452_326926330_n

Most of what I did was try out new recipes and desserts (and actually hurt myself on the donuts featured in my next post, which may or may not be about fire safety…), so I thought I would post about this amazing pie crust recipe that I actually came upon by reading ingredients wrong and substituting shortening. Honestly, I think shortening is kind of gross, but that’s what all American pie crust is made out of. I put butter in instead. What I messed up was reading tablespoon instead of teaspoon on the granulated sugar. Honestly, the tablespoon gives it a lot more flavor, and brings out the pinch of salt a lot more. Blueberries baked can sometimes get a little sour, so the sweet will definitely compliment the lemon juice and blueberry filling.

Here’s my recipe! I actually did a 1.5 batches of the dough to create the stars on top.

Filling:

1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice

Crust:
1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 tablespoon granulated sugar
8 tablespoons cold unsalted butter(1 stick), cut into small pieces
4 to 5 tablespoons ice water

1) Combine all ingredients for filling; I kept a few blueberries whole and muddled a few of them.

2) Set aside filling and add dry ingredients first to mixing bowl for crust. Mix in the butter (I would use a mixer, but I used my hands and it was just fine). Add the cold water gradually.

3) Roll out crust and put in a pie pan. Pinch the pie and pour in the filling. Top with stars!

4) Bake at 425 for 35-40 minutes.

5) Enjoy!

XO,

Julia

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