MONUMENT CAFE BLUEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F.
• Toss the blueberries, granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the Monument Cafe All Butter Pie Crust.
• Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie.
• Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning. Let the pie rest 30 minutes prior to serving.
• Combine the flour, baking powder, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse until a coarse meal. Transfer the mixture to a bowl and make a well in the center of the mixture. Add 1/4 cup ice water (strain the cubes) and toss the mixture, adding more water if needed to bring the dough together. Divide the dough in half and roll out on a floured surface. Makes 2 crusts.