Two cups flour one teaspoon salt, mixed together, add 2/3 cup cold butter cut into small pieces. Work the butter into the flour mixture until it resembles cornmeal. Add 1/3 cup of water and mix with a fork to get the dough together.
Roll into a large ball (bottom crust) and smaller ball (top crust), wrap up and refrigerate.
Roll dough on a floured board and place bottom crust into pie plate.
Fill crust with blueberries tossed in one cup of sugar and dotted with butter.
Roll out top crust, top pie, cut off excess pastry and crimp edges. Use a fork to “poink” holes into top crust. Brush crust with cream and sprinkle with sugar. Bake in hot 450 degree oven 30 minutes. Reduce oven temp to 425 degrees for 40 minutes. Remove from oven, cool and serve with vanilla ice cream or fresh whipped cream.
Yummm! What am I to do in a gluten free world? 😦
Do not worry. When you visit, I’ll make the crust with gluten free flour!