Photos by Stacy Zarin-Goldberg
Difficulty Level: 2/4
On the Clock: 45 minutes
5 cups fresh blueberries
3/4 cup sugar
Pinch of salt
4 tablespoons tapioca or cornstarch
Juice and zest of 1 large lemon
3 ½ cups White Lily all-purpose flour
1 tablespoon baking powder
1 ½ tablespoons sugar
3/4 teaspoon salt
3 tablespoons butter, cold
1 ½ cups heavy cream, cold
1 egg beaten and strained
1/2 cup sugar (for sprinkling on top)
1. Preheat the oven to 425 degrees.
2. Combine all ingredients for the blueberry bottom in a large bowl.
3. Arrange the mixture in the bottom of an 11-by-7-inch glass baking dish, two 6-inch cast-iron skillets or several ramekin dishes.
4. In a separate bowl, mix together flour, baking powder, sugar and salt.
5. Cut butter into dry ingredients with two knives or a dough scraper until the mixture resembles coarse meal (can be done in the bowl or on a flat surface).
6. Gently mix cream into dry ingredients. Do not overwork the dough.
7. Turn dough onto a floured work surface and pat to ½-inch thickness.
8. Cut the dough into shapes consistent with the surface area of the baking dish(es) and place on blueberry bottom.
9. Brush the top of the dough with beaten egg, then sprinkle with sugar.
10. Pierce the dough with a sharp paring knife, spacing incisions 1 inch apart.
11. Bake at 425 degrees until golden brown, about 12 to 15 minutes.