- 1.5 cups white whole wheat flour
- 1/4 tsp salt
- 6 tbsp butter, cold + cubed
- 1/4 cup maple syrup
- 3 cups blueberries
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp white whole wheat flour
- egg, beaten
- Preheat oven to 400F.
- In a food processor, blend together all crust ingredients by pulsing until well combined. The dough should be starting to form into a ball and when pinched together, it sticks. Add ice water as needed in order to form into ball. Place in fridge while preparing filling.
- In a bowl, mix together blueberries, maple syrup, lemon juice, and flour until blueberries are coated.
- Take dough out of fridge and line counter with parchment paper (or wax, but remember if using wax, you must transfer to parchment paper or silicone mat before baking as wax will melt in the oven).
- Place dough in center of parchment paper and place another layer of parchment paper on top. Roll out into even circle, about 12 inches in diameter all ways.
- Using a slotted spoon, add blueberries to center of dough, piling on top in layers but remaining mostly in the center, leaving about 2 inches on each side of dough.
- Once all blueberries are in, start folding the sides in to cover some of the blueberries, pressing down the dough in any spots that may have opened up. You want your dough to be perfectly sealed and no openings on the base. Remember, the blueberries will be open in the center part of the dough, so don’t try to have your dough totally covering the top. If your dough starts to break, use ice water and pinch together.
- Once all folded in, brush entire dough with egg wash, ensuring all sides are pinched tightly together so no juices escape.
- Bake for 24-27 minutes, or until golden brown. Let cool at least 10 minutes before serving.