Blueberry Picnic Pie

• 3-1/2 cups White Lily All Purpose Flour (or Cake Flour)
• 1-1/2 teaspoon Salt
• 3/4 cups Canola Oil
• 4 Tablespoons Water
• 4 cups Blueberries (fresh Or Whole Frozen)
• 1-1/2 cup Sugar
• 1 cup All-purpose Flour
• 1/4 cups Butter

1. Mix pastry ingredients: lily flour, salt, oil and water. It should be the consistency of play-dough.
2. Break off about 3/4 of the pastry and pat it in the bottom and sides of the deep dish pie pan, round or square (I use a 10-inch tart pan just because it's pretty).
3. Mix the fruit, sugar and flour. Place in the baking dish. Cut butter and dot on top of the mixture.
4. Roll out the remaining pastry between wax paper. Cut out shapes to arrange or leave as a sheet of pastry and place on top of the pie.
5. Bake in a 350u0b0F oven 35-45 minutes. The top should be golden when done. Allow to cool completely before carrying it to your picnic.
6. Keeps up to a week in the fridge. (Shhh. My favorite way to eat it is the next day after it has chilled overnight.)

white lily all, salt, ube, water, blueberries, sugar, allpurpose, ubc

Taken from tastykitchen.com/recipes/desserts/blueberry-picnic-pie/ (may not work)