Ingredients

• 4 1/2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
• 1 Tbsp Sugar
• 1/2 tsp Salt
• 1 3/4 cups Cold Unsalted Butter
• 1/2 cup ice cold water
• 1 Tbsp Vinegar
• 1 Egg

• 10 cups Blueberries
• 1 1/2 cups Sugar
• 4 Tbsp Bob's Red Mill Organic Unbleached All Purpose White Flour
• 2 Tbsp Lemon Juice
• 4 Tbsp Cornstarch

• Egg Wash: 1 Egg and 1 Tbsp Milk whisked together
• Powdered Sugar

Instructions

1. Mix flour, sugar and salt. Cube butter using a knife and add into the flour mixture. Use a pastry blender to cut the butter into the flour until the mixture is very crumbly.
2. Beat together the water, vinegar and egg. Pour into the flour mixture and toss gently.
3. Once the mixture forms a dough, separate into 5 or 6 flat circular disks and wrap individually in plastic wrap. Refrigerate disks for 1-2 hours.
4. On a well-floured surface, use a rolling pin to roll out the pastry as evenly as possible until it is around 1/8-inch thick. Make sure to flour the surface generously to prevent sticking.
5. Carefully transfer it to each individual mini pie pan and trim off excess dough hanging over the edges of the pan with a knife.
6. Mix all the ingredients for the blueberry filling and pour into each pie pan.
7. Roll out another pastry disk until it is 1/8-inch thick and cover blueberry filling. Trim off excess dough.
8. Refrigerate mini pies for 20-30 minutes. Preheat oven to 400ºF.
9. Bake for 35-45 minutes or until golden brown on top.
10. Remove pie from oven and let it stand to cool slightly.
11. Roll out the remaining pastry on a well-floured surface and use a snowflake stamp to make snowflakes.
12. Refrigerate snowflakes for 20-30 minutes. Preheat oven to 400ºF.
13. Optional: Using a pastry brush, brush on egg wash on the snowflakes.
14. Bake for 10-15 minutes or until golden brown.
15. Remove snowflakes from oven and let it cool on a wire rack. Place them on top of the mini pies one at a time.
16. Dust with powdered sugar and serve with vanilla ice cream. Enjoy!