Jersey Blueberries are at their peak right now, stock up while they last! Freeze bags of them for when your ready to make those yummy muffins, pies, tarts, jam….. shown here, simple tart with cardamom, lemon and arrowroot as a natural thickener. A simple all butter pie crust… from Melissa Clark NYT Cooking.. 1 1/4 cups all purpose flour, 1/4 tsp fine sea salt, 10 tablespoons unsalted butter, cold and cut into cubes. 2-4 tablespoons ice water, as needed.
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, not wet.
Turn dough out onto a lightly floured surface, form a disk and wrap in plastic wrap and refrigerate until firm or preferable over night.
Use egg-wash around the rim, and sprinkle with sugar crystals.. Bake at 375 until lightly golden- use pie weight while backing or dried beans…