- 1 recipe Fool Proof Pie Crust, chilled for at least 30 minutes in the refrigerator
- 1/4 cup minute tapioca pearls – OR tapioca flour/ starch (*see note)
- 8 cups fresh or frozen blueberries
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup + 2 tbsp granulate sugar, plus 2 tbsp more for sprinkling over the top crust
- 1 tbsp lemon zest
- 1/4 cup honey or maple syrup
- 3 tbsp cornstarch
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1 large egg
- Preheat the oven to 400 degrees.
- If using tapioca pearls, add them to the bowl of a food processor (a small one works best) or spice of coffee grinder. Process until the tapioca is powdery and set aside. (*See note)
- Add 4 cups of the blueberries to a medium size, heavy bottom sauce pan along with the lemon juice and granulated sugar. Set the pan over medium heat and bring to a simmer, while stirring frequently. When the mixture begins to simmer, turn the heat up to medium-high. Cook, stirring constantly, for 8 minutes, until the juice from the mashed blueberries has thickened slightly. As you stir, mash some of the berries on the side of the pan to break some of them up.
- Remove the saucepan from the heat and stir in all of the remaining ingredients, including the remaining 4 cups of blueberries, except the vanilla and egg. Let the mixture stand for 15 minutes to soften the tapioca.
- Return the saucepan to medium heat and bring the mixture to a simmer, stirring frequently. Let simmer for 3-5 minuets, until thickened. Remove from heat and stir in the vanilla.
- In a small bowl, whisk the egg with 1 tbsp of cold water and set aside.
- Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that’s about ⅛-inch thick. Using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. It will form a triangle shape. Lift the crust and place it in a pie plate with the point of the triangle in the center of the plate. Gently unfold the dough in the pan and press into the corners gently. Leave any dough that overlaps the edges of the plate in place.
- Pour the blueberry pie filling into the pie crust.
- Roll another portion of the pie dough into another 12 inch circle, about ⅛ inch thick. Just as you did with the bottom crust, using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. Lift the crust and place it on the top of the pie with the point of the triangle in the center. Gently unfold the dough to cover the blueberry filling completely.
- Trim the edges of the crust so that you have about a half of an inch hanging over the pie plate. Fold the edges under, forming a rim around the pie that is higher than the pie plate. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
- Gently brush the egg wash over the top crust with a pastry brush and sprinkle evenly with the remaining 2 tablespoons of sugar. With a sharp knife, cut 5 slits, evenly spaced to form a circle, in the top pie crust.
- Put the pie on a baking sheet (to catch any drips) and place in the oven. Bake for 30 minutes. Reduce the oven temperature to 375, rotate the pie in the oven and bake for an additional 30-45 minutes. The pie is done when the crust is golden brown and the filling in the center of the pie is bubbling.
- Remove from the oven and cool completely on a wire rack, about 4-6 hours, before slicing.
- Tapioca flour/ starch is essentially the same thing as ground quick-cooking tapioca pearls. So, use which ever you prefer.
Keywords: pie, blueberry, blueberry pie, fruit pie, summer recipe