2 cups whole-wheat flour
1 cup all purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
1/2 cup ice cold water (or less)
2 1/2 sticks butter, very cold and cut into small cubes
Put flour, salt and sugar into the food processor and pulse to combine. Add the butter in a few additions, pulsing until the chunks are about pea sized. Add the ice cold water a tablespoon at the time, pulsing until just combined.
Turn the dough out on the clean surface, bring it together, then divide it and reshape into two disks. Wrap both in plastic wrap and chill for at least an hour. The recipe makes two 9" pie crusts and freezes well.
After the dough has rested, roll it out on a floured surface and then press it into a buttered pie tin or tart pan. I usually then place the pan with crust into the freezer and remove it about 30 minutes before baking so the dish can warm a bit (and won't shatter in the hot oven). Chilling the crust keeps it from shrinking during baking.
Blueberry Filling
5 cups frozen blueberries
1/4 cups sugar
zest of one lemon
2 Tablespoon lemon juice
3 heaping Tablespoons cornstarch mixed with ¼ cup water
Preheat your oven to 400°F.
Add all the ingredients, except for the corn starch/water slurry, to a pot and cook on medium heat. Once the mixture is hot and the blueberries have released their liquid, taste it to be sure it’s sweet/tart enough and adjust if needed, then add the cornstarch slurry and cook for about 5 more minutes. If it is too thick, add a tablespoon or two of water. The filling will stiffen as it cools but if you want it thicker, make another small slurry of cornstarch and water (1 teaspoon cornstarch + 1 Tablespoon water) and add it, allowing it to cook for another five minutes or so. Allow the mixture to cool some before filling your crust.
Bake the tart for about 30 minutes (check after 20) or until nicely golden.
Add all the ingredients, except for the corn starch/water slurry, to a pot and cook on medium heat. Once the mixture is hot and the blueberries have released their liquid, taste it to be sure it’s sweet/tart enough and adjust if needed, then add the cornstarch slurry and cook for about 5 more minutes. If it is too thick, add a tablespoon or two of water. The filling will stiffen as it cools but if you want it thicker, make another small slurry of cornstarch and water (1 teaspoon cornstarch + 1 Tablespoon water) and add it, allowing it to cook for another five minutes or so. Allow the mixture to cool some before filling your crust.
Bake the tart for about 30 minutes (check after 20) or until nicely golden.
