Make Ahead Blueberry Pie (ATK)

By hmp13

Ingredients

• 1 recipe Double-crust pie dough
• 4 tablespoons butter, melted
• 4 whole graham crackers, crushed to fine crumbs
• 4 cups blueberries (fresh or frozen)
• 1 1/4 cups dried cranberries
• 3/4 cup sugar
• 2 tablespoons Minute tapioca
• 2 teaspoons lemon juice
• 1/4 teaspoon salt

Preparation

Step 1

On lightly floured surface, roll 1 dough into 12 inch circle. Transfer to 9 inch pie plate. Brush crust with 2 tablespoons melted butter and sprinkle with half of the cracker crumbs. Cover with plastic and refrigerate 30 minutes. Roll second dough into 12 inch circle and brush with remaining butter, leaving 1 inch border around edge. Refrigerate, covered, on large plate for 30 minutes.

Heat 4 cups blueberries and cranberries in saucepan over medium heat, stirring occasionally and mashing slightly, until blueberries break down and mixture is thickened, 8 to 10 minutes (mixture should measure 1 ¼ cups). Let cool slightly, then stir in sugar, tapioca, lemon juice, salt, and remaining blueberries. Refrigerate until cool, about 15 minutes.

Transfer filling to dough lined pie plate. Sprinkle remaining cracker crumbs over filling. Fold lip of bottom crust inward over filling. Brush border of dough with water, then arrange top crust, buttered-side down, over pie. Crimp edges of pie. Cut six 1 inch slits about 1 inch from crust and four 1 inch slits near center of pie. Allow pie to firm in freezer for 1 hour. Once pie is firm, wrap it tightly with plastic, then aluminum foil. Freeze for up to 2 months.

Adjust oven rack to lowest position and heat oven to 375 degrees. Bake until juices are bubbling and crust is golden brown, about 80 minutes. Let cool on wire rack at least 2 hours. Serve.