Blueberry Pie

By LisaMK

This recipe is from the newspaper. From JM Hirsch and Cook's Illustrated.

Ingredients

• 3 1/2 c blueberries, washed and dried
• 3/4 c sugar
• zest of 1 lemon
• 1 tbs lemon juice
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1 small green apple, peeled and grated
• 1 1/2 tbs quick-cooking tapioca
• crust of your choice for 2 crust 9 inch pie

Details

Servings 6
Preparation time 10mins
Cooking time 150mins

Preparation

Step 1

In medium bowl, toss all ingredients lightly except for the crust and let stand for about 30 mins. Preheat oven to 400 degrees. Lightly coat a 9 inch pie pan with cooking spray before lining a pan with dough. Pour blueberry filling and any juices to the pie shell and smooth into an even layer. Roll out the top crust into a 10-inch circle. Place it over the pie, then fold excess dough from the bottom crust over the top. Using your fingers, crimp together the crusts. Use a knife to cut several slits into the top of the crust for venting. Place pie on a baking sheet and bake until the top crust is golden, about 20 to 25 mins. Reduce the temp to 350 degrees and bake for another 35 min. Transfer to wire rack to cool.