3 cups flour
1/4 tsp salt
1 tsp sugar
1/4 tsp fresh ground ginger
2/3 cup water, very cold
10 oz butter, very cold and cut into small squares

1) Place the dry ingredients in a food processor and pulse 4 or 5 times.
2) Add the butter and pulse just until small pebbles form.
3) Add the ice water and pulse just until a crumbly dough comes together. If needed, add 1 tbsps of water at a time until the dough forms.
4) Remove from the food processor (carefully) and form a flat disc. Wrap ion plastic and refrigerate for 1 hour (or 20 minutes in the freezer).
5) Roll your dough in a shape 2” larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge.
6) Bake blind (with pie weights* and no filling) at 350 until golden on the edges.

*Dried beans or rice work well as pie weights! When making little pie (tart shells work best), line the unbaked crust with a cupcake liner and fill with your weights.

Filling:
3 cups fresh blueberries
1/4 cup sugar
1 tsp fresh lemon juice (meyer lemons are best)
1 Tbsp warm apricot preserves
1/4 cup sugar for dusting
1/2 cup fresh blueberries

1) Remove pie crust(s) from oven and remove the pie weights.
2) Immediately and gently toss the 3 cups blueberries in a large bowl with the other ingredients.
3) Spoon the berries into the pie(s) and bake for an additional 10-12 minutes at 350.
4) Remove from oven and add fresh berries. Sprinkle with sugar and enjoy warm!