If you've never had pie made from wild blueberries before, you'll be bowled over by the intensity of this one. The light, tender crust provides a sublime foil for the deeply flavorful fruit. Take heart if you can't find fresh wild blueberries in your area—frozen ones also yield excellent results.
Recipe information
Total Time
7 1/4 hr
Yield
Makes 8 to 10 servings
Ingredients
1
5
6
1
1
1
Special equipment:
Need to make a substitution?
Preparation
Step 1
Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
Step 2
Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
Step 3
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
Step 4
Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
Step 5
Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
Step 6
Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
Step 7
Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).