CLASSIC BLUEBERRY PIE

By grinder

Ingredients

• BLUEBERRY FILLING:
• 3 pints fresh blueberries (6c.)
• 3/4 cup granulated sugar
• 1 small lemon, zested to yield 1 tsp. zest & 2 tsp. juice
• 1/4 teaspoon ground allspice
• pinch ground nutmeg
• 3-4 tablespoons quick-cooking tapioca
• 2 tablespoons unsalted butter, small pieces

Details

Servings 6

Preparation

Step 1

Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and zest, spices and tapioca; let stand for 15 min. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. Lay over fruit. Trim top & bottom dough edges to ½” beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. before baking. Place pie on baking sheet; bake until top crust is golden, 20-25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble & crust is golden brown, 30-40 minutes longer. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1-2 hours.