If I can do this...

Anyone can do this!

Blueberry Pie
I know. My crimp needs a little work. But I'm showing *some* promise.

I have a lot of favorite things. Gin and tonic in the summertime. Manhattans in the wintertime. Martinis anytime. Hmmm...

Nevermind that pattern. An enduring most favorite thing for as long as I can remember is blueberry pie. I haven't been making blueberry pies for a long time. I finally read the ingredients on supermarket pie dough packages and they all have trans fat. Most puff pastry dough does too.

So last year I made a pie crust. Whole wheat. First pie crust ever! It was actually pretty good. But I made a *huge* mess. Mostly because the top popped off my food processor. You can imagine. So I was discouraged. Being desperate for a pie however made me give it another go.

And I done good.

Nice Flaky Crust
Here's what I used for one crust:

• 3/4 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/8 tsp salt
• 7 tbs (cold) butter, cut into small cubes
• ice water

I put the dry ingredients in a food processor and whirred them while I dropped in the cold butter cubes. When the butter was broken up and "grainy" I added ice water, a tablespoon at a time until the dough balled around the blade. It took about 4 tablespoons and while it didn't really ball very well I could tell it was done.

I put that in a plastic bag and refrigerated it for about 10 minutes. Then I rolled it out with a wine bottle between a couple of pieces of waxed paper. I think parchment paper would have worked better.

I did a standard berry filling. 32 ounces of frozen wild Maine blueberries with a pinch of cinnamon, a splash of lemon juice, a couple tablespoons of honey and 3 tablespoons of tapioca starch. I dotted some butter around the top of it after I filled the pie.

Put the pie in a 425 °F oven for 10 minutes, reduce the oven to 350 and it's done in 35 to 40 minutes .

I was really thrilled with this pie crust.