6 cups fresh or frozen blueberries, thawed and thoroughly drained
3/4 cup sugar, plus more for sprinkling
5 tbsp tapioca starch
1/4 tsp Chinese five-spice powder
1 lemon zest
pinch of kosher salt
1 tbsp fresh lemon juice
1 1/8 cups white spelt flour
3/4 cup teff flour
1 tbsp sugar
1/2 tsp Chinese five-spice powder
3/4 tsp kosher salt
5 oz (1 1/4 sticks) chilled unsalted butter
Prepare the Teff Pie Dough as directed (recipe below).
Divide the chilled dough in half. On a sheet of parchment paper, use a rolling pin to roll out one piece of dough into a 12-inch circle. Loosely roll it up around the rolling pin, then unroll over a 9-inch pie plate. Gently press the dough into the plate.
Roll out the remaining piece of dough, loosely roll it up around the rolling pin, and set aside.
Preheat the oven to 350°F.
Put the blueberries in a bowl.
In a separate bowl, stir together the sugar, tapioca, five-spice powder, lemon zest and salt. Sprinkle this mixture over the blueberries along with the lemon juice. Toss thoroughly to coat.
Transfer the blueberry mixture to the pie shell.
Unroll the reserved rolled-out round of dough over the blueberries. With your fingers or the tines of a table fork, press down all around the rim to seal the top and bottom crusts together. With a small, sharp knife or kitchen scissors, trim the edge. Use the knife tip to cut a few slits in the top crust to vent steam during baking.
Lightly brush the top of the pie with a little cold water and then lightly sprinkle with sugar.
Transfer the pie to a baking sheet.
Bake until the crust is nicely browned and the filling is bubbling, 40 to 50 minutes. Set the pie on a wire rack and let cool to room temperature before cutting into eight wedges.
In a bowl, whisk together the spelt and teff flours, sugar, five-spice powder and salt. Add the butter slices and toss lightly to coat them with the dry ingredients.
Turn out the mixture onto a clean, floured work surface.
With a rolling pin, lightly roll the butter to flatten the slices into the flour mixture.
Using a dough scraper, gather up the mixture into a pile. Then, pound it with the rolling pin. Repeat the process three or four times, just until the mixture looks dry and flaky. Use the scraper to scoop up and transfer the mixture back into the bowl.
Add 1/3 cup water and stir with a sturdy spoon or a rubber spatula just until a loose dough forms.
Turn out the dough onto the floured work surface and flatten and fold it over a few times by hand.
Form the dough into a flat disc. Wrap it in plastic wrap and refrigerate for at least 1 hour before rolling out.
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