- 2 cups flour
- 1/2 cup milk
- 1/2 cup light oil
- Pinch of sea salt
- Pinch of nutmeg and/or cinnamon
- 1 cup sugar or less
- potato starch or tapioca or corn starch (or flour)
Mix together and roll out half of dough as thin as possible, between two sheets of wax paper.
Lighlty oil pie tin and put crust in, cutting off excess. Roll out top crust and reserve to put over filling.
Pre-heat oven to 400. Put a pan on lower shelf in case the juice goes over.
Add blueberries, sugar over top and starch as needed depending on how juicy the blueberries are. If you use frozen berries, don’t defrost, but they need more starch as they will yield more water. Don’t worry if the pie is a little runny – it tastes better that way! Roll out top crust and place over the filling. You may want to not crimp all the way around the pie to be able to pour out some of the extra blueberry juice. when the pie is nearly done. Add a dab of milk and sprinkle of sugar to the top crust for it to brown nicely.
Reduce to 350 and cook about 30 min until crust is brown and crispy.
You will have some extra crust left over, you can sprinkle cinnamon sugar on it and bake as a snack.