Ingredients for the crust: 2 cups plus 2 tbsp unbleached all-purpose flour, 1/2 tsp salt, 2 tbsp sugar, 12 tbsp cold butter, 1/2 cup ice water
Directions for the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the butter, and pulse it into flour mixture, 5 or 6 times. Drizzle in ice water, pulsing 2 or 3 times, just until the dough is combined.Dump dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least a half-hour in the refrigerator. Meanwhile prepare the fillings.
Ingredients for the filling: 3 cups blueberries, zest of 1 lemon, 2 tbsp lemon juice 1/4 cup sugar (plus more for top of pie), big pinch salt, 1 tbsp ground instant tapioca
Directions for the filling: In a medium saucepan, heat 1 1/2 cups blueberries, zest and juice over medium-high heat. Stir frequently, and allow the sauce to reduce a bit, until it coats the back of a spoon. Cook for about 10 minutes. Remove from heat, and combine in a medium bowl with the fresh berries, sugar, salt, and tapioca. Set aside while you prepare the crust. Related: 18 Monsters University snacks & treats
Wondering what kind of treats to put out for your 4th of July BBQ or pool party? Having a patriotic themed baby shower or birthday party? Maybe you're just looking to make something fun for your family for the long weekend. Whatever your reason (who needs a "reason" to bake anyway - I mean really), we've got you covered. Flip through this drool-worthy recipe guide for all things sweet, red, white & blue! - By Selena Burgess
Charles McDonald and Nate Tice's latest mock draft has five quarterbacks off the board in the top 13, a big-time weapon for Aaron Rodgers and some steals in the second half of the first round.