Place the flour, salt, and baking powder in the bowl of a standing mixer. If using a pastry blender, place dry ingredients into a large bowl. Mix to combine.
Add ½ of the cream cheese and butter to the flour mixture and pulse on low. Add the rest of the cream cheese, butter, and cider vinegar. Mix until the dough resembles coarse crumbs. Now, add the water a tablespoon(15ml) at a time. Pulse or mix until the mixture holds together when pressed between two fingers. Add more water if still crumbly.
Put flour mixture onto a work surface. Knead it together until a ball is formed and divide into 2 pieces. Press each piece into a flat disk. Wrap in plastic wrap and refrigerate (at least 1 hour) until ready to roll out. On a floured surface, roll out the first piece of dough to form a 13-14” (30-35cm) circle, ⅛” (3mm) thick and place in a 10” (25cm) pie plate. Leave a ½” (1cm) edge and remove excess dough. Place the pie shell back into the fridge to chill while making the filling.
Preheat the oven to 450°F/220°C.
In a large bowl add the blueberries, sugar, cornstarch, salt and lemon juice. Toss well to coat.
Add the blueberry mixture to the chilled pie shell and dot with the butter pieces.
Roll out the second piece of dough on a lightly floured surface ⅛” (3mm) thick making a 14” (35cm) circle. Cut out hearts or preferred design using cookie cutters to create ventilation holes. Then carefully roll the dough onto the rolling pin and lay it on top of the pie. Remove any excess dough and crimp together the top and bottom edges of the pastry. Place the pie onto a cookie sheet lined with parchment. Brush the pie crust with milk or cream. Bake for 20 minutes. Then reduce heat to 350°F/180°C and bake for 30-40 minutes until the crust is golden brown and the blueberry filling is bubbling.
Let cool for 20 minutes before serving.
Place the flour, salt, and baking powder in the bowl of a standing mixer. If using a pastry blender, place dry ingredients into a large bowl. Mix to combine.
Add ½ of the cream cheese and butter to the flour mixture and pulse on low. Add the rest of the cream cheese, butter, and cider vinegar. Mix until the dough resembles coarse crumbs. Now, add the water a tablespoon(15ml) at a time. Pulse or mix until the mixture holds together when pressed between two fingers. Add more water if still crumbly.
Put flour mixture onto a work surface. Knead it together until a ball is formed and divide into 2 pieces. Press each piece into a flat disk. Wrap in plastic wrap and refrigerate (at least 1 hour) until ready to roll out. On a floured surface, roll out the first piece of dough to form a 13-14” (30-35cm) circle, ⅛” (3mm) thick and place in a 10” (25cm) pie plate. Leave a ½” (1cm) edge and remove excess dough. Place the pie shell back into the fridge to chill while making the filling.
Preheat the oven to 450°F/220°C.
In a large bowl add the blueberries, sugar, cornstarch, salt and lemon juice. Toss well to coat.
Add the blueberry mixture to the chilled pie shell and dot with the butter pieces.
Roll out the second piece of dough on a lightly floured surface ⅛” (3mm) thick making a 14” (35cm) circle. Cut out hearts or preferred design using cookie cutters to create ventilation holes. Then carefully roll the dough onto the rolling pin and lay it on top of the pie. Remove any excess dough and crimp together the top and bottom edges of the pastry. Place the pie onto a cookie sheet lined with parchment. Brush the pie crust with milk or cream. Bake for 20 minutes. Then reduce heat to 350°F/180°C and bake for 30-40 minutes until the crust is golden brown and the blueberry filling is bubbling.
Let cool for 20 minutes before serving.
