Ultimate Wild Blueberry Pie

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Fixings

Hull

2 1/2 cups generally useful flour

1 tbsp sugar

1 tsp salt

2 1/2 sticks cool unsalted spread cut into 1/2-inch solid shapes

7-8 tbsp water super cold

1 egg beaten

Filling

5 cups solidified wild blueberries

1/2 cup sugar

1 tsp lemon juice

1/2 tsp cinnamon

1/4 cup custard starch

1/2 tbsp cold margarine cut into 1/2-inch 3D squares

Guidelines

In an enormous bowl, whisk together the flour, sugar, and salt until joined. Cut virus margarine into the flour utilizing a baked good shaper, two blades, or a nourishment processor, until the blend takes after the course feast.

In the event that utilizing a nourishment processor, move blend back to the bowl. Include super cold water, each tablespoon in turn, and utilizing your hands, combine until mixture structures.

Separation the batter blend into two even estimated hills. Utilize your hands to shape every one into a circle and sprinkle softly with flour. Wrap each circle firmly in saran wrap and refrigerate for in any event two hours.

Preheat the stove to 400 degrees F.

In a huge bowl, combine solidified Wild Blueberries, sugar, lemon juice, cinnamon, and custard starch. Let represent 15 minutes.

In the interim, working with each plate in turn, turn out mixture onto a gently floured surface, around 12 creeps in measurement, 1/8 inch thick.

Cautiously place the main outside layer onto a 9-inch pie dish and delicately press the batter down against the base and sides of the dish.

Empty the berry filling into the pie shell. Dissipate bits of spread over top.

Spot the second covering over the pie, crease the edges to seal and make a couple of cuts in the top outside layer. Or on the other hand, you can cut the second outside layer into strips and weave to make a cross-section top.

Brush the top outside with the egg wash. Heat for 45-50 minutes until brilliant dark colored and squeezes are foaming.

Move pie to a cooling rack and bring it to room temperature before serving.

Formula Notes

On the off chance that you don’t have custard starch available, you can substitute ¼ cup flour yet the juices will run somewhat.

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