DOUGH

In a food processor fitted with the multi-purpose blade, combine flour and salt and pulse to combine. Add butter and pulse until mixture looks like wet sand.

Combine apple cider vinegar with ice-cold water and add liquid mixture 1 tablespoon at a time while pulsing until dough just comes together, almost forming a ball. If the dough seems too dry, add more ice-cold water, 1 tablespoon at a time.

Turn out dough onto plastic wrap and form a disc, carefully pushing dough together while wrapping it. Refrigerate for at least 1 hour and up to 2 days.

FILLING

Remove dough from refrigerator and allow to warm up slightly while you make the filling. Preheat oven to 400°; line a baking sheet with parchment.

Combine blueberries (or other fruit), lemon zest, lemon juice and sugar and stir together so fruit is well coated.

On a lightly floured surface, roll out the dough to about ¼-inch thickness. It’s OK if it’s not a perfect circle. Place dough on prepared baking sheet.

Turn out filling into the center of the dough and spread fruit in a single layer, leaving about 3 inches of dough around the edges of the filling. Carefully fold the dough in toward the center, overlapping in areas.

Bake for 20–30 minutes, checking frequently, until filling is bubbling and pastry is golden brown. Allow to cool and serve. Wonderful warm or at room temperature.

Courtesy of Edible Kentucky. Recipe by Jessica Kingsley @louisville_locavore on Instagram.