Blueberry Pie {Round Fruits = Lucky Eats}

Eating any round fruit is a common New Year’s tradition. In the Philippines, the custom calls for chowing down on 13 round fruits, considered a lucky number; in Europe and America, it's usually 12, which represents the months in a year. In either case, their coin-shape is the common denominator. Tonight I made a round pie with blueberries.

Crust
2 C flour
1/2 C organic powdered sugar
3/4 C butter
4 T heavy whipping cream

Use a pastry cutter to cut the flour and powdered sugar into the butter, forming pea-sized chunks. Add the whipping cream until the dough comes together into a ball. Roll the dough out between two pieces of parchment paper - to fit your pan with at least 1" overhang. Press the dough gently into the pan and trim the crust to the top of your dish. Flute the edges.

Filling
2 lbs fresh blueberries
1/2 C organic granulated sugar
1/4 C flour

Stir the blueberries with the sugar and flour and scoop them into the chilled crust. Preheat the oven to 415 degrees. Place strips of foil around the edges of the pie. Bake for 45 minutes with the foil on. Remove the foil and bake for another 15 minutes. Let cool slightly, but serve warm with a dollop of unsweetened whipped cream.

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