BLUEBERRY PIE
One 9-inch double-crust pie
Please read About Crusts Baked with Fillings. To use frozen blueberries, see Frozen-Fruit Pies.
Prepare:
- 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, Cornmeal Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
Line a 9-inch pie pan with half the dough.
Combine in a large bowl and let stand for 15 minutes:
- 5 cups blueberries, picked over
- ¾ to 1 cup (150 to 200g) sugar
- ⅓ cup tapioca starch (40g) or cornstarch (45g)
- 1 tablespoon (15g) lemon juice
- (Finely grated zest of 1 lemon)
- ¼ teaspoon salt
Pour the mixture into the bottom crust and dot with:
- 2 tablespoons butter, cut into small pieces
Cover with a pricked or vented top crust or a lattice, and freeze for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
For a bronzed crust, brush the top of the pie with:
- (1 large egg, beaten with 1 teaspoon water)
Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.