Blueberry Picnic Pie

Name: Blueberry Picnic Pie
Ingredients: 3-1/2 cups White Lily All Purpose Flour (or Cake Flour); 1-1/2 teaspoon Salt; 3/4 cups Canola Oil; 4 Tablespoons Water; 4 cups Blueberries (fresh Or Whole Frozen); 1-1/2 cup Sugar; 1 cup All-purpose Flour; 1/4 cups Butter

8 ingredients

6 steps

Ingredients

3-1/2 cups White Lily All Purpose Flour (or Cake Flour)
1-1/2 teaspoon Salt
3/4 cups Canola Oil
4 Tablespoons Water
4 cups Blueberries (fresh Or Whole Frozen)
1-1/2 cup Sugar
1 cup All-purpose Flour
1/4 cups Butter

Directions

1

Mix pastry ingredients: lily flour, salt, oil and water. It should be the consistency of play-dough.
2

Break off about 3/4 of the pastry and pat it in the bottom and sides of the deep dish pie pan, round or square (I use a 10-inch tart pan just because it's pretty).
3

Mix the fruit, sugar and flour. Place in the baking dish. Cut butter and dot on top of the mixture.
4

Roll out the remaining pastry between wax paper. Cut out shapes to arrange or leave as a sheet of pastry and place on top of the pie.
5

Bake in a 350°F oven 35-45 minutes. The top should be golden when done. Allow to cool completely before carrying it to your picnic.
6

Keeps up to a week in the fridge. (Shhh. My favorite way to eat it is the next day after it has chilled overnight.)