Blueberry Pie

pie crust dough
24 g flour
1/4 t salt
1 C water
150 g sugar
8 C or 54 oz fresh blueberries
1 t apple cider vinegar

Blind bake single crust as directed.
In a small bowl, mix flour, salt, and 1/3 C water.
In a large saucepan, combine sugar, 2 C blueberries, and 2/3 C water.
Bring to a boil and stir in flour mixture.
Return to a boil and cook 5 mins or until thickened.
Blend with immersion blender until smooth.
Remove from heat and stir in remaining blueberries and vinegar.
Pour into cooled crust and refrigerate at least 4 hours.

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