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- 1 1/2 cups all purpose flour
- 1/2 cup confectioners sugar
- 1/4 tsp salt
- 1 stick unsalted butter, chilled
- 1 large egg, beaten
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 1/2 tbsp corn starch
- zest of 1 lemon
- 2 tbsp instant tapioca
- 1 egg, beaten
- 1 tbsp Demerara sugar
Pour the flour, confectioners sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter. With the machine running, add the beaten egg.
Roll the dough into a 13-inch circle. Transfer to a parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling.
Preheat the oven to 425°F.
Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently.
Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.
Bake until the crust is bronzed, about 25 minutes. Serve warm or at room temperature, with vanilla ice cream.Recipes Home
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