From the kitchen of USU Dining Services

Ingredients

CRUST:

12.5 ounces flour

2 tablespoons sugar

2 teaspoons salt

10 ounces butter, cold

1 cup cold water

FILLING:

1/4 cup tapioca starch

1/2 cup sugar

pinch of cinnamon

1 tablespoon butter

1 pound blueberries, frozen wild

zest of lemon

FINISHING:

1-2 whole eggs and pinch of raw sugar

Directions

COMBINE flour, sugar, and salt ina mixing bowl. Cut in cold butter, do not overwork. Leave small bits of butter unincorporated. Add cold water and stir,  but again, do not overwork. Flour working surface and outside of dough lightly. Wrap and refrigerate dough for at least one hour and up to one day.

FLOUR working surface generously and roll dough into a rough rectangle. Cut two circles in the dough 11″ in diameter. Press one circle into a 9″ pie tin.

BLEND together in large bowl tapioca starch, sugar, and cinnamon. Roughly cut in butter and add the blueberries. Grate in the zest of one lemon and juice the lemon into the bowl. Gently combine. Pour into the pie tin. Cut an “A” into the other dough circle and cover the pie filling and tin with it. Trim crust off edges. Pinch the two layers of crust together to seal.

BRUSH top crust with egg wash and sprinkle with raw sugar. Bake at 350 degrees for one hour, rotating halfway through for even color. Serve warm. (Preferably with a scoop of vanilla Aggie Ice Cream.)