Ingredients
1cupall-purpose flour
1cupoat flouror wheat pastry flour or white flour
2tspgranulated sugar
¾tspsalt
⅛tspnutmeg
⅔cupcoconut oilchilled
9tbspice cold water
2cupsfresh blueberries
⅓cupgranulated sugar
1pinchsalt
1tbspcornstarch
¼tspground cinnamon
1tbspfresh lemon juice
1eggmixed with 2 tsp water for brushing, optional
⅓cuppowdered sugar
2tsplemon juiceor milk
Preparation
Preheat the oven to 350 degrees F.
In a food processor, pulse together the all-purpose flour, oat flour, sugar, salt, and nutmeg until combined.
Add in the coconut oil, the pulse the mixture until crumbly.
Add in 6 tablespoons of ice water, then more as needed, until the mixture starts to come together.
Dust a work surface generously with flour.
Roll the pie crust out into an 18 x 12-inch rectangle, then cut into 8 even rectangles.
In a small mixing bowl, whisk together the granulated sugar, salt, cornstarch, and cinnamon.
In a separate mixing bowl, toss the blueberries with lemon juice.
Pour the sugar mixture over the blueberries, then toss to evenly coat.
Divide the blueberry mixture evenly among 8 rectangles, piling the blueberry mixture on one side of each rectangle and leaving at least a ½-inch rim around the berries.
Brush the edges of the crust around the blueberries lightly with water, then carefully lift the opposite side of each pie crust and fold over the blueberries.
Seal the edges together well using fingertips, then if desired, use a fork to make decorative lines around edges.
Transfer to a parchment paper lined baking sheet.
In a mixing bowl, whisk together the egg and water until well blended.
Brush them lightly over the pies.
Poke the top of each pie twice with a fork.
Bake in the preheated oven for 40 minutes, or until golden.
Allow to cool slightly.
In a mixing bowl, whisk together the powdered sugar and lemon juice.
Drizzle glaze over pies, serve, and enjoy!
