Unicorn Blueberry Pie

• Vegetarian

• Produce

  • 6 cups Blueberries, fresh or frozen

• Baking & Spices

  • 2 1/2 Ap flour
  • 3 tbsp Corn starch
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 3/4 cup White sugar

• Drinks

  • 1/3 cup Ice water

• Dairy

  • 2 sticks Butter

Found on unicornsinthekitchen.com

Description

Ingredients

• 2 sticks butter
• 2 1/2 AP flour
• 1 tbsp sugar
• 1/4 tsp salt
• 1/3 cup ice water
• 6 cups blueberries (fresh or frozen)
• 3 tbsp corn starch
• 3/4 cup white sugar (1/2 cup is your blueberries are sweet)

Directions

• Cut butter into 1 cubes and freeze for 20 minutes.
• Mix butter, flour, sugar and salt using a pastry cutter or just your fingers until its crumbly and butter pieces are as small as peas.
• Add ice water with a tablespoon, one spoon at a time and mix with a wooden spoon and then your hands until the crust comes together shaping a ball.
• Divide the dough in two pieces, one bigger than the other.
• Wrap with plastic wrap and refrigerate for one hour.
• When you want to make the pie, take the dough out of the refrigerator, let it sit on the counter for 15-20 minutes until it reaches room temperature.
• Mix all the ingredients in a sauce pan, cook over medium heat until cornstarch and sugar are dissolved and blueberries are tender and the mixture is bubbling and thickened, about 10 minutes.
• Preheat the oven to 375 F.
• Roll out the bigger piece of dough into a circle and fit it into the pie pan. Crimp the edges if desired.
• Pour in the pie filling.
• Roll out the smaller disk of pie crust and using a unicorn cookie cutter, cut unicorns out of the pie crust and place them on the filling.
• Place the pie pan on a baking sheet.
• Brush the unicorns with some milk and bake in the oven for 35 - 40 minutes until the crust is golden.