Recipes / Blueberry Pie


Ingredients:

• 2 9-inch double-crust pie doughs
• 4 cups frozen blueberries
• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter cut into small pieces
• 1 large egg, lightly beaten
• 1 teaspoon flaky sugar (optional)

Directions:

1. Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
2. Roll 1 pie dough into a 12 inch round and fit it into a 9-inch pie plage with some overhang. Place the dough into the refrigerater.
3. Mix the blueberries, sugar, tapioca, lemon juice/zest and salt in a large bowl until well combined. Remove the pie plate from the refrigerator. Mix the egg with 1 tablespoon water and use half of the egg-mixture to brush the bottom layer of pie dough. Fill the pie with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough. Crimp the edges of the bottom and top pie doughs, then cut five vents in the center of the pie. Brush the top of the pie with the egg-wash, then sprinkle with the top of the pie with flaky sugar.
4. Place the pie plate in the preheated baking sheet and bake for 20 minutes. Reduce the temperatur to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.