Ingredients

• 1 2/3 C White Flour or THRIVE Gluten Free Flour
• 2/3 C Cake Flour or THRIVE Gluten Free Flour
• 1 tsp Iodized Salt
• 1 Tbsp. Cane Sugar
• 3/4 c Shortening Powder + 2 Tbsp water
• 6 Tbsp THRIVE Butter
• 1/4 c Water, cold
• Filling
• 1/2 c Brown Sugar
• 2 c Water
• 1/2 tsp Cinnamon
• 1/2 lemon, juiced
• 3 Tbsp Butter or Thrive Butter
• 6 C THRIVE Blueberries

Directions

1. Dough:
2. Sift flour, salt, and sugar together in a large bowl.
3. Cut shortening and butter into flour mixture until desired consistency (flaky or mealy) is reached.
4. Gradually add cold water, mixing gently until dough holds together.
5. Do not over mix or add too much water.
6. Wrap dough in a flattened ball shape with plastic wrap and chill thoroughly before using.
7. Filling:
8. Combine all filling ingredients except butter into a saute pan and bring to a boil.
9. Once boiling, take down to a simmer and let simmer for about 58-10 minutes or until thick and syrupy
10. Swirl in butter, then allow mixture to cool.
11. Pie Assembly
12. Roll out dough about 1/8" thick.
13. Cut dough into two circles about 1/2" inch wider than the pie pan.
14. Place one circle in pie tin.
15. Prick with a fork all over the bottom and sides.
16. Pour cooled filling into pie crust, then top with second crust.
17. Cut a few holes in the top of the crust to allow the pie to breath during baking.
18. Brush egg wash over crust.
19. Bake at 350 F for approximately 40 minutes.
20. Allow to cool for 45 minutes before serving.