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1
Preheat the oven to 350 degrees F.
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2
Toss the blueberries, granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl.
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3
Place the filling in the Monument Cafe All Butter Pie Crust.
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4
Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal.
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5
Scatter over top of the pie.
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6
Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes.
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7
Tent the pie with foil if needed to prevent over-browning.
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8
Let the pie rest 30 minutes prior to serving.
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9
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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11
Combine the flour, baking powder, sugar and salt in the bowl of a food processor and pulse to combine.
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12
Add the cold butter cubes and pulse until a coarse meal.
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13
Transfer the mixture to a bowl and make a well in the center of the mixture.
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14
Add 1/4 cup ice water (strain the cubes) and toss the mixture, adding more water if needed to bring the dough together.
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15
Divide the dough in half and roll out on a floured surface.
