Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky
Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky
Roll the dough into a rectangle. Fold the bottom ⅓ up to the middle, then the top ⅓ of the dough over top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process twice more.
Roll the dough into a rectangle. Fold the bottom ⅓ up to the middle, then the top ⅓ of the dough over top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process twice more.
Roll half the dough out into a 12-inch circle and drape it over the pie dish or pan, leaving an overhang. Scoop in the cooled blueberry filling and spread it out.
Roll half the dough out into a 12-inch circle and drape it over the pie dish or pan, leaving an overhang. Scoop in the cooled blueberry filling and spread it out.
Once baked, remove the hot pie from the one and let it cool down on a wire rack. For a firmer filling let the pie cool completely, and refrigerate it for a few hours once cold.
Once baked, remove the hot pie from the one and let it cool down on a wire rack. For a firmer filling let the pie cool completely, and refrigerate it for a few hours once cold.
You can also serve a lightly warm pie but the filling won't be as firm as when it is chilled. If it's warm, serve it with a cold scoop of vanilla ice cream.
You can also serve a lightly warm pie but the filling won't be as firm as when it is chilled. If it's warm, serve it with a cold scoop of vanilla ice cream.