BLUEBERRY GEOMETRIC SPOKE PIE RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
• Add the cold, cubed butter and pulse 8-10 times until the butter is pea-sized.
• Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
• Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
• Add 3½ cups (350 g) blueberries, sugar, salt, tapioca starch, and lemon juice to large bowl and stir to combine.
• Remove one dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as needed.
• Place the rolled out dough in a 9-inch (23-cm) pie dish, trimming any excess dough to fit the dish.
• Add the blueberry mixture to the pie dish.
• Preheat oven to 425˚F (220˚C).
• Remove the other dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as needed.
• Using a ruler, cut the dough into ½-inch (1-cm) strips.
• Place a 3-inch (7-cm) round metal cookie cutter in the center of the pie. Arrange the strips of dough around the cookie cutter, working your way around the pie. Trim any excess dough.
• Remove the cookie cutter, fill in the center with the remaining blueberries, and chill the pie in the refrigerator for 1 hour.
• Bake for 10-15 minutes, until the top is golden brown.
• Reduce the oven temperature to 375˚F (190˚F).
• Continue baking for 40-45 minutes, until the crust is cooked through and the filling is bubbling.
• Let the pie rest at room temperature for at least one hour.
• Enjoy!