Blueberry Lemon Biscuit Pie
- Cook & Prep: 1 h 20 m
- Serving: 8
For the fruit
For the biscuit topping
For the Pie
Place the blueberries in a round 9-inch pyrex or rectangular 8- x 10-inch baking dish, and mix with lemon juice, zest, sugar, and 3 tablespoons of flour; set aside.
In a medium bowl, stir together 1 and 3/4 cups flour, baking powder, and 6 tablespoons sugar. Add the butter until mixture is crumbly.
Make a well in the center of the dough and quickly stir in the milk or cream; mix until just moistened. You should have a very thick batter, or very wet dough.
Cover, and allow batter to rest for 10 minutes.
Preheat the oven to 375°F.
Spoon the batter in round droplets over the blueberries; you can leave small holes for the berries to peek through.
Mix together the cinnamon and remaining 2 teaspoons of sugar; sprinkle over the top.
Bake for at least 55 minutes, or until the top is golden brown and crisp, and a toothpick or fork inserted into the center of the topping comes out clean. Let cool until just warm before serving.
To make parve, you can substute Earth Balance margarine for butter and non-dairy creamer for the heavy cream.