Blueberry Pie Filling

By Joelene

Ingredients

• 6 1/2 cups fresh blueberries
• 1/2 cup plus 1 tsp. sugar, divided
• 5 Tbs. plus 1 tsp. tapioca starch, divided
• 1 tsp. grated lemon zest
• 1/8 tsp. fresh grated ginger
• 1/8 tsp. kosher salt

Preparation

Step 1

combine blueberries, 1/2 cup sugar, 5 Tbs. tapioca starch, lemon zest, ginger, and salt in large bowl, smashing about 1/2 cup’s worth of blueberries as you work. Set Filling aside.

4. Remove 1 dough disk from refrigerator, and lightly dust rolling pin and flat work surface with flour. Roll dough into 12-inch round on floured work surface, then 
press into 9-inch deep-dish (1.4 qt.) pie dish. Leave about 1/2 inch overhang around rim of pie dish; trim away excess dough with scissors.

5. Dust Pie-crust with remaining 1 tsp. tapioca starch and 1 tsp. sugar. Spoon Filling into Pie-crust, mounding in center.

6. Whisk egg with 1 Tbs. water in small bowl; set aside. Roll out remaining dough disk into 10-inch round. Place atop Filling. Pinch and crimp bottom and top Pie-crusts together to seal and form pie. Brush top Pie-crust lightly with egg wash. Cut several slits in top of Pie-crust. Transfer pie dish 
to baking sheet, and bake 20 minutes. Reduce heat to 350°F, and bake 50 minutes more, or until crust is golden brown. Remove, and cool on wire rack.