Blueberry Pie with a Twist
INGREDIENTS
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Whole-Grain Crust
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1 1/2 cups (5 5/8 ounces) whole wheat pastry flour
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4 teaspoons buttermilk powder (optional)
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1/4 teaspoon salt
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1 1/2 tablespoons (3/8 ounce) confectioners' sugar
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1/4 teaspoon baking powder
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1/2 cup (1 stick, 4 ounces) cold unsalted butter
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5 tablespoons (2 1/2 ounces) ice water
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Filling
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6 cups (24 ounces) frozen blueberries
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1/2 cup (4 ounces) fruity red wine; use blueberry wine, if you can find it
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1/4 teaspoon cinnamon
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1/4 teaspoon allspice
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1 teaspoon vanilla extract
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1 cup (4 ounces) confectioners' sugar
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1/4 cup (1 7/8 ounces) brown sugar
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1/4 teaspoon salt
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2 tablespoons (1 ounce) lemon juice
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3 tablespoons (1 1/2 ounces) butter, melted
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1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
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1/4 cup (1 7/8 ounces) brown sugar
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1/4 teaspoon salt
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2 tablespoon(1 ounce) lemon juice3 tablespoons (1 1/2 ounces) butter, melted1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
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