Blueberry Pie

Recipe-

Crust.

-304 grams Auntie M's Gluten Free All Purpose Flour

-1/2 tsp Salt

-1 Tablespoon sugar

-1-1/2 sticks (12 Tablespoons) really cold butter

-10-12 Tablespoons Ice water

-1/2 tsp vanilla

Filling.

-2Lbs Fresh blueberries

-2 tsp lemon juice

-1 tsp lemon zest

-3/4 cup sugar

-34 grams Auntie M's GF All Purpose Flour

-1/8 tsp salt

whisk Flour, salt, sugar, in a large bowl. grate butter into the flour mixture with cheese grater about a 1/3 stick at a time.  Mix between every 1/3 stick. add ice water 3tbls at a time, after adding first half of the water add the vanilla, then add the last half of the water.  Knead a little just until it comes together to form a brick. Refrigerate for Half an hour.

while dough chills, in a medium/large bowl add the blueberries and the lemon juice and lemon juice. combine well. add the flour, sugar, salt and mix well. put in the fridge.

Grab your chilled dough from the fridge, roll it out to roughly a 8X12 rectangle. fold in thirds and roll out to an 8X12 again and fold again making sure you roll it and fold it the opposite way as the last time. repeat this another 4 times, for a total of 5 folds.  the last roll out make it a little wider so you can cut it into 2 squares. keep surface very lightly floured during all of this to prevent sticking.  refrigerate dough for an hour, 

Pull dough from the fridge. roll both out so they are large enough to fit your pan. see video for trick on easily getting it in the pan.  once you have the first crust in and all the air worked out between the pan and the dough. add the blueberry mixture. Egg wash the crust edges and place the top crust. seal and crimp the edges, cut slits in the top crust, egg wash the entire top crust, dust with sugar.

Bake for 10 minutes at 450, drop to 350 for another 30-40 minutes. if the crust is getting brown too fast cover with tin foil or crust cover and finish baking. 

Let cool and enjoy!