Lunar Blueberry Pie
Crust
- 2 cups all purpose flour
- ¼ tsp salt
- ⅔ cup solid coconut oil
- 6 tbsp ice water
Combine flour and salt in a large mixing bowl.
Cut in coconut oil with a pastry blender or a fork until mixture resembles wet sand.
Add ice water 1 tbsp at a time until a shaggy dough forms.
Turn dough onto a lightly floured surface and press into a ball.
Reserve about ⅓ of the dough for the top design.
Roll the ⅔ portion into a round shape approximately ¼" thick.
Transfer the dough into an 8" cake pan (line the bottom with parchment paper just to be safe) and flute the edges, ensuring that the dough sits over the edge of the pan to prevent it from shrinking during the blind bake.
Prick the bottom of the crust using a fork.
Chill bottom crust for about 10 minutes in the fridge before baking.
Blind bake at 400°F for 15-20 minutes or until lightly golden brown.
Cool for at least 10 minutes before filling.
Roll out the reserved ⅓ portion of dough into a round shape, again, approximately ¼" thick.
Cut a half circle and use 2 small circular cookie cutters, one larger one smaller (or bottle caps in my case) and a small star-shaped cutter to create the lunar cycle design.
Keep the top crust pieces chilled.
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 refrigerated pie crust (9 inches), baked
- In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth.
- Add 3 cups blueberries.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted.
- Cool.
- Pour into the crust. Refrigerate until serving.
